Amo El Cafe

Wet Mill
The picking of the coffee seeds is made by hand, cutting only the grains that have reached an optimum maturity level. Defective grains are separated in water tanks. The flesh of the coffee grains is removed every day, using special machinery required to process the coffee and divide it by density and size. Afterwards the coffee is taken to special tanks lined with glazed tiles, waiting the time that is required to obtain the point of natural ferment.

After that the grains are washed with natural sweet clean water, and are left to rest in clean water for another 24 hours before exiting to the pre-drying processes in the yards.

Social
At Amo El Café we know that the human resource is extremely important and that if our personnel have an improved physical and mental health, they work better and obtain better income for their families. That is why we worry about the well-being of each one of our employees and their families.

We provide them with induction in cultural tasks, protection equipment, industrial safety shops, machinery use courses, computer courses, personal hygiene and home hygiene shops, etc. We also program medical and dental journeys, and medicines and drugs are donated to alleviate common diseases.

Environment
All our Farms are sub-divided into areas. Each area identified with name, extension, type of coffee variety planted, type of soil, etc., with the purpose of having a better handling of the plantation in accordance with nutritional needs of each variety and soil. The entire plantation is under shadow using different tree varieties (Inga spp.; Gravillea robusta and Macadamia integrifolia) and canopies.

Thanks to the special micro-climate and agricultural practices implemented on time, the plantation is maintained very healthy, thus avoiding the use of insecticides and fungicides

Café y Aroma Que Enamora........

Dry Mill
This activity is ended with the use of Guardiola-type coffee dryers which function at a maximum temperature of 45°C (122°F), taking the bean to an average humidity of between 10.5 to 11.5%.

Afterwards the coffee is packed in jute bags, identified with labels that specify batch number, coffee variety, picking date, picking area, and thus assuring the traceability of each coffee bag. Here the coffee rests for 45 days minimum.
Amo El Cafe has the special equipment necessary for the transformation of parchment coffee to green coffee. This process allows the direct export of the coffee to other countries.

The last coffee classification is made here, passing the same through special machinery that classifies the coffee by sizes, weight, and density, depending on the preferences of our customers and on coffee varieties. After this the coffee is tasted one last time, thus finishing a strict quality control which is carried out from the field to coffee export shipment