Our coffee benefit process
Coffee Mi Raza is produced from selected from the tree with the greatest care, only ripe cherry, fermented and pulped to be fermented, washed and dried in the sun. This process gives you the notes and fragrances that make our coffee different.
From crop to cup
Coffee is harvested at its peak of maturity with mostly indigenous collectors.
The best coffee beans are selected, they are fermented anaerobically, then they are pulped to give them a fermentation for 18 hours and with this process highlight their maximum attributes, it is washed and dried in the sun with the greatest care.
They are selected in parchment and the best grains are left to be threshed, roasted and ground.
The best coffee beans are selected, they are fermented anaerobically, then they are pulped to give them a fermentation for 18 hours and with this process highlight their maximum attributes, it is washed and dried in the sun with the greatest care.
They are selected in parchment and the best grains are left to be threshed, roasted and ground.
BECAUSE WE
Collectors mostly; indigenous.
We are part of the cultural coffee landscape.
Code of conduct common to the coffee community.
Indigenous women make the Bracelets.
The seal that identifies Colombian coffee-growing families.
The seal that identifies the geographical origin of Colombian coffee.
The seal that verifies socially, economically and environmentally sustainable production.
The seal that verifies sustainable production.
The seal that guarantees fair trade and access to markets with equal conditions.
Barcode to identify our product in the different distribution stores.
Our quick response code takes you to information about the world of Mi Raza Coffee.
OUR TEAM
Gilberto Antonio Pulgarin Marin
Producer, Agroecologist
Mónica Patricia Arboleda Montoya
Marketing and sales