PROCESSING

For many years, El Olvido Estate Coffee has believed that the business of processing coffee has evolved from the huge mills to the state of the art compact mills of today. Our Colombian manufactured Penagos® mills are not only eco friendly, but also utilize a minimum of our most precious resource, which is our natural rainwater.

WET MILLING PROCESS

We rigorously classify and select only those cherries that have reached their crimson color to be milled in our ecological mill. It is in our wet mill, that we float all defects and any other foreign material. We wash and gently process the beans with clean rainwater until it is time to transfer the coffee in its parchment to the patios where it is sun dried to perfection. In 2003 we doubled our area of sun dried patios to approximately 5,000 square meters (53,800 square feet) enabling us to sun dry 100% of all our coffee to give us the appealing brown color our customers demand.

Our SHG Certified Organic and SHG Gourmet Coffees are then stored and aged in separate teak wood troughs where the coffee acquires its full flavor we cherish. The bean, in its parchment, rests and ages in our troughs for a minimum of 45 days before we begin the final milling and processing.

DRY MILLING PROCESS

Once the aging process is reached, the coffee is then gently passed through our state of the art dry mill where the bean is peeled and cleaned from its parchment. The bean gently passes through the mill through a column of air, which avoids any damage to our final product. Finally, polished to its natural green luster, the beans are graded and classified by size, color, and density until we reach the exceptional quality, which we have been traditionally known for.