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La Manuela Estate lies in the Region of Caldas, close to the small town Aranzazu. After the Estate´s coffee is collected by the employees, it is weighted. Then, it is moved from the coffee plantation to the wet processing place in a small truck.
This truck makes several trips in the afternoon. When the coffee arrives, it is empty in a hopper and from there it goes to the peeling shell machines. Afterwards it goes to a desmucilaginador, this machine takes out the honey. Since the new technology, there is not fermentation process anymore.
Finally, the coffee is dried by the sun or in a heating chamber. When the coffee arrives at the mill, it is weight and a simple is taken from each bag. In the quality control lab, the coffee is cupped, analyzed and the humidity is measured.
NOTE: We cannot guarantee an Espresso grind that works for all the machines out there.
If you select Espresso you will receive an grind size between Espresso and (a tad finer than) Moka.
If you predominantly drink Espresso, we suggest investing in a good home grinder, starting with a Baratza or Sage.
