Panarese Group has refined and improved over the years the processing techniques of its green coffee alongside the traditional aspect, handed down over the years, the most modern agricultural in order to professional work in full compliance with current regulations, as attested by our certifications, and of our luxuriant lands

The quality of the harvest of our green coffee varies from year to year based on the following factors:

– the variety of coffee grown;

– the optimal climatic conditions of our territory such as the rains, the intensity of the sun, the time of the soil;

– use of natural fertilizers;

– careful care and prevention of plants from parasites and diseases and renewal cycles.

Brief overview of the manufacturing process:

To obtain the green coffee that we export, a very specific process is followed that goes from the collection of cherry coffee (the fruit of red coffee that is manually harvested from the tree) to then convert it into parchment coffee (dry coffee). Subsequently, the dry parchment coffee is acquired which is brought to the threshing process to eliminate the husk and obtain the excellent green coffee.

Now let’s see every single step in detail

There are two types of fruit harvest:

– Picking, manual

– Striping, mechanical

With picking, the harvest is carried out by selecting the ripe fruits one by one, while with stripping all the ripe fruits of a branch are collected by selecting the drupes electronically on a chromatic basis.

The first method, which obviously has higher operating costs, is used above all with high quality coffees, mainly Arabica, the second instead for less valuable coffees, especially the Robusta variety.

In order to guarantee the best quality of the coffee right from the harvest, all over Colombia the harvest is done manually without the use of any mechanized process in order to select only the best fruits.

When the collected coffee is placed in the pulping hopper, a further quality control is carried out by persons in charge of this type of work, so that only the ripe fruits are placed there. Those that do not meet the right point of ripeness are placed in a different hopper to be marketed as a coffee called product colombia or pasilla.

It consists in removing the pulp from the cherry by means of the pressure exerted by the pulper’s jacket and begins immediately after the fruit is harvested.

Once harvested, the ripe fruits are separated from the damaged ones, and then undergo a processing process that allows the pulp to be separated from the pair of seeds by means of the pressure exerted by the pulper jacket. To reach this level we use the so-called “wet” method

The wet method is used for the finest varieties, with which the so-called “washed” coffees are obtained, here is in detail how it happens:

1) the drupes are immersed immediately after harvesting in large tanks full of water where they remain for about 35 hours for fermentation;

2) the drupes are then removed from the tanks and mechanically stripped;

3) the beans are dried in the sun or with hot air machines to deprive them of the parchment.

The delay of more than 6 hours affects the quality of the drink and can cause the defect called “ferment”.

Thanks to the “wet” method, the mucilage, or the slime that covers the crushed grain, will also be completely removed from the grain. Clean water will then be used to avoid defects such as stained, dirty grain, yeasty taste and contamination.

Drying is the last step in the processing of green coffee which thanks to the hot air are deprived of the parchment. The drying process is carried out on shelves in the sun and when the quantity of coffee is high, drying in silos is used. The purpose of drying is that the coffee reaches a point between 11 and 12.5% ​​humidity which is monitored by a humidity meter.

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