The most critical stages of the production of high quality coffee are the harvest and the post harvest processing. The harvest must be concentrated during the maturation period for each individual plantation.

To allow for the harvest of the highest possible percentage of mature cherries, we plan our plantation using varieties that will ripen at different parts of the season: early maturation varieties (Yellow Bourbon and Yellow Icatu), which are picked in April and May; normal maturation varieties (Mundo Novo and Acaiá), picked in May and June; and late maturation varieties (mainly Catuaí), picked in June and July.

All our coffee is hand picked by well trained workers. This is done in a selective way, with many passes through all the fields as the maturation of the beans develops naturally, always aiming at picking only the fully mature beans.

On the same day when it is picked the coffee is brought to our processing facilities, where it will go through a series of different stages of selection and grading.