The farm produces 100% Arabica coffee, Caturra and Catuaí varietals, which is grown in the shade of native trees. Organic composts are produced on site using vermiculture (worm composting), and the production process is entirely free of chemicals and agro-toxins.
The harvest starts in December and runs until February. The cherries are selectively handpicked, to ensure that only fully ripe and good quality cherries are collected. These are then processed at the farm’s state-of-the-art micromill, where the cherries are pulped using an ecological ‘dry’ pulper, saving thousands of litres of water in the process. The bean is then processed according to the Red Honey method (see below). All of the left-over coffee pulp is recycled and used as fertiliser on the farm.