The geographical location of Colombia, strict care and dedication of our coffee growers through our traditional, manual and unique processes, from planting seed, through the collection of mature grains, up to the manual selection of the best ones, and roasted in floating hot air chambers steam, resulting in an unsurpassed coffee.
Innato is produced in the foothills of the Central Andes mountains, where we have a suitable land for coffee cultivation, getting the best cup in fragrance, aroma, sweetness, acidity, body and flavor, acquiring chocolaty flavors, caramel, wine, fruit and other varieties.
1. Collection of coffee cherries
Grains which reach full maturity. Are the ones that are harvested.
Coffee pulp is removed or broken the same day of collection.
The beans remain at rest between 10 and 18 hours.
With clean water, mucilage residues remaining in beans are removed.
The grain is exposed to solar heat, until a moisture content of 12%, thereby facilitating its preservation.
It is taken to the threshing, the peel is removed, this allows to select and sort coffee for roasting.
With a heat source, rich aromas and flavors are generated, then is cooled, ground and degassed..
It is packaged in different presentations to be distributed in national and international markets.
HOW TO RECOGNIZE AN EXQUISITE COFFEE ?
The coffee has some basic flavors whose intensity depends on factors such as growing area floor. Harvesting, sorting and roasting among others.
It is a sensory assessment for describing the intensity and quality of the attributes which constitute coffee, these are rated on a scale and are subjectively as described to illustrate its qualities or deficiencies what is called the cup profile.