Comprehensive and sustainable system for planting, harvesting and processing

the best coffee.

In Colombia, from planting to the harvesting of coffee, all coffees are

eventually "the best coffee in Colombia."

The following process determines the true quality of the coffee produced:

In Colombia there are 563,000 coffee growing families, each following the same process:

1. COLLECTION. 2. PULPING. 3. FERMENTATION. 4. WASHING. 5. DRYING. 6. THRESHING. 7. GRADE SELECTION.8. ROASTING.

Unfortunately, in each of these 8 processes there are management and method problems which multiplied by 563,000 families produce “Colombian coffee”, with a logical number of imperfections.

At Flor de Apia, aware of this problem and with the certainty to be able to produce the best coffee in Colombia, we developed a comprehensive and sustainable system for planting, harvesting and processing, of which we are pioneers.

From the nursery, planting, care, harvesting, processing, roasting and until packaging coffee, in our own farms and those of our associates (73) we have implemented strict quality controls, which we follow step by step, under the best management practices, always thinking of you, the final consumer, passionate for the best cup of coffee.

Our process allows us to ensure homogeneous production of a coffee of superior quality, not only Colombian but also kosher: The best coffee in Colombia.

Flor de Apia farms, located in the foothills of the Western Cordillera, in front of the “Cerro de Tatama” with a

volcanic soil, adjacent to a large manganese mine, in the coffee belt of

Colombia and named as cultural heritage of humanity by UNESCO, we sow only

Arabica.

1. RECOLECTION.

We only collect by hand, grain by grain, the ripe fruits.

2. DESPULPADO.

Despulpamos el café el mismo día de la recolección, evitando así pérdidas de peso, fermento en la bebida del café y manchado del pergamino.

Utilizamos zaranda durante el despulpado y ubicada después de la despulpadora, para remover granos verdes, pasillas y pulpa.

3. FERMENTATION.

Removes the fruit by first immersing the cherries in water. This causes the good coffee to sink, while the bad coffee floats. The coffee then either sits in water or it's own juices causing the remaining fruit to loosen up over the next 14 hours.

This phase is very delicate because it can give a very astringent taste to the coffee.

4. WASHING.

The coffee washing is done with spring water flowing from the higher parts of the cordillera were all the dirt is taken out and then it goes to the drying passes.

(The water used in the wash is recycled again going thru carbon filters).

5. DRYING.

El secado es la etapa más delicada e importante del beneficio del café, por lo que se debe tener cuidado para conservar la calidad 10.

La humedad final del café pergamino debe estar entre el 10% y el 12%.

6. THRESHING.

Our threshing plant, cleans the coffee and classify it selected for characteristics such as weight, size, density and color.

The National Federation of Coffee Growers of Colombia has developed rules to regulate the threshing and we follow them strictly to regulate THE QUALITY of our coffees.

7. GRADE SELECTION.

.

Finally select the coffee color. We use labor, female heads of household, sitting across a grade selection table.

Our conveyor belts carry the coffee allowing the operators to remove defective beans which are called “pasilla de manos”.

8. ROASTING.

Roasting is the thermic process by which processed green coffee beans coffee are cooked to develop taste and aroma.

During the roasting, coffee beans grow by size and changes color from light brown to bright black, which determines its aroma and flavor .

CONTROL QUALITY LAB.

Our modern laboratory, on the farm, is directed by Miss Adriana Maria Mafla Yepes, Quality and Analyst Q-Grader who gladly will share with visitors the best cup of coffee.

We cordially invite you to visit our facilities in Apia, Risaralda, Colombia by calling

Mario Alexander Grajales at 311-722-7535.