• Seed Beds

    Seed Beds

    Seed Beds

    In the construction of coffee seedling can be boxed or direct to the ground depending on the climate of the region.  The optimum altitud fro growing mountain coffee is between 1500 and 2000 M above sea level.

    The seedbeds must be carefully prepared for the optimal propagation of new arabica coffee seedlings.  This is done once every fifteen to twenty years.

  • Sowing the Seedlings

    Sowing the Seedlings

    It is the medium used for planting the seed, the basic objective is to obtain coffee plants, healthy, vigorous and high production. This is achieved by selecting seeds that guarantee the desired results, the selection process must start from obtaining mother plants of the chosen variety; considering their own physical characteristics, their adaptability and production capacity.

    The seedlings are planted  in the seedbed and they are replanted after three months.  

    These plants will take three years to mature and produce produce beans for eight years or more.

  • Bag Preparation

    Bag Preparation

    Plastic bags are filled with organic fertilizers obtained from the existing coffee plantation.   This ensures continutiy throughout the growing process.

  • The Rustic Nursery

    The Rustic Nursery

    Rustic nursery has the purpose of protecting the plant in its process of adaptation in bags.  It provides the right amount of shade for the sensitive plants.

  • Final Replanting

    Final Replanting

    The 6-month-old coffee plants are now ready to be moved to their permanent location in the coffee plantation.   They are taken by truck to their final planting.

  • Completing the Planting Process

    Completing the Planting Process

    The plants are hauled by truck and transferred to the field

  • A Three Year Wait

    A Three Year Wait

    After the final planting the the field there is a three  year wait for the plants to produce their first coffee beans.  The development of the coffee fruit takes place after the flowering having a cycle of 8 months.

  • The Development Process

    The Development Process

    El Desarrollo del fruto de cafe se lleva acabo despues de la floracion teniendo un ciclo de 8 meses.

  • Harvesting the Beans

    Harvesting the Beans

    Collection or Cutting of coffee has the purpose of selecting mature fruits, sacks are used to store and to cut the grains are used baskets or marral.

  • Pulping the Coffee Beans

    Pulping the Coffee Beans

    The pulping of coffee is carried out when the fruits are well ripe, this can be done  manually or mechanically depending on the needs of the producer.

  • Washing the Beans

    Washing the Beans

    Coffee washing is carried out with clean water to prevent contamination once the fermentation has been carried out.

  • Inspection


    In the washing process, inspection of the beans takes place to remove the any defective or beans damaged by the pulping machine.

  • Drying the Coffee Beans

    Drying the Coffee Beans

    The drying of coffee is done through the natural light of the sun either on the floor covered with tarpaulins or in a cement patio the time it takes to dry is 4 days getting 12% humidity

  • Drying Stages

    Drying Stages

    The drying process can be classified into 4 stages that can be coffee parchment, coffee gold, roasted coffee and ground coffee.

  • Packaging for Sale

    Packaging for Sale

    Packaging and presentation of coffee in a foil bag for sale to the public.  Time to start the process again.

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Copyright @ 2018 Yashalum de Santiago Apostol A.C , Yajalon, Chiapas, Mexico