The coffee we process comes from our own farms, so the quality of the raw material we receive is controlled by ourselves. This coffee is transported daily from our farms to our Santa Isabel processing plant.
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In the wet process, we pulp the coffee with fresh water, passing through a Pinhalense mechanical siphon, where sand, stones and debris are separated, and it also classifies the coffee according to density, selecting the best beans.
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The pulping process is done by means of Pinhalense equipment, two unripe separating machines, four vertical double-cylinder pulping machines and the demucilagination is done mechanically by means of upflow demucilagators. The water used on each operation is filtered by Pinhalense solids separating machines, in which the water is separated from the solids in it for a better and more efficient water treatment, thus contributing to a minimized environmental impact. 

The drying of the beans is done mainly on clay brick patios, slowly removing moisture for at least eight days, until obtaining a 12% humidity level, necessary to preserve the quality of the grain. In addition to the patios, two Pacas vertical cylindrical dryers are used during the peak of the harvest season. During this period, after drying for two days on the patio, the dryers start operating and obtain the 12% grain in 48 hours.
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We store the coffee in it’s parchment shell, sorted by its quality and origin, in order to obtain the best homogeneity and preservation of the physical and organoleptic characteristics of each of our farms.
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The dry processing stage is done through subcontracting, where the threshing and preparation of our coffee is done by expert Salvadoran hands that eliminate any imperfections and thus obtain our best coffee.
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Finally, the coffee is packed in natural fiber bags to meet the requirements of our customers.
All these allow us to offer our customers coffee with excellent organoleptic and physical characteristics, ready to be roasted and enjoy an excellent cup of coffee.

We have our own laboratory in which we control the quality of all coffee we process. This includes a range from entering the mill to being prepared for export.

Each batch of coffee received carries its registration and physical analysis, which is carried out in our own laboratory for its organoleptic analysis, where we monitor the characteristics of the bean such as humidity, size, flavor, color, etc.

By doing this we assure our clients the quality of our coffee.