Cherry to Cup

De la cereza a la taza - Sociedad Cooperativa de Ciudad Barrios San Miguel, El Salvador

Coffee plantations are managed with environmental and social responsibility, applying good agricultural practices, to ensure sustainable increase in production and consistency of product quality through the years.

With a rigorous selection of coffee beans, sustainable management of soil, ecological control of pests and diseases, the Cooperative seeks to obtain quality coffee preserving the physical and organoleptic characteristics through good practice selection.

In the Cooperative, preparation work for marketing coffee, requires specific and delicate steps, which are supervised by 16 qualified people. The process includes:

Wet processing

Wet processing

It is where the pulp comes off from the coffee beans. At the Cooperative, this process is done in 2 stages, 8 skilled workers supervise the first stage and 6 extra workers supervised the second stage..
Coffee Washing

Fermentation

After the wet processing it passes to the ferment tanks where it stays between 8 and 10 hours at room temperature, waiting for it to reach its fermentation period and then undergo the washing process..
Green Coffee

Drying

Once these steps are carried out, the drying phase takes place, which can be done naturally or artificially. he Cooperative has three and a half hectares of patios to dry the coffee beans by exposing them to sunlight and 15 drying machines. The coffee reaches its drying point when it has between 13 and 14 degrees of humidity before being stored.
Dry Process

Dry Process

For storage the Cooperative has warehouses with a capacity of up to 60,000 quintals. From the stowage, coffee goes to threshing, threshing process involves removing the thin layer of dry grain, called "parchment" to leave the grain in "green".
Cleaning

Cleaning

To continue the process benefited, We arrived at the cleaning stage where a carefully quality to the established parameters and according to the trading conditions for each type of coffee that is ready to be delivered to the customer is set.
Export

Export

Once ready, the coffee is exported according to contracts to different countries mostly in Europe, as Germany, Holland, England, among others. Green coffee is shipped in containers with capacity from 275 zone 300 jute or sisal bags.
Toasted

Toasted

Coffee roasting is the heat treatment to which the coffee beans are subjected for a brittle product, easy to grind and that water infused coffee drink is obtained.