The coffees come from Southeast of Antioquia, Risaralda and Valle. It is stored in Santa Teresita mill. When the coffees arrive, it is weight and a sample is taken from each bag.

In the quality control lab, the coffee is cupped, analyzed and the humidity is measured. Once the coffee is approved it is keep in bulk. The parchment coffee goes to a grader, which takes foreign bodies. Then it goes through a destoner, which takes out small stones and sand. Then, it goes through the hulling machine. Then, it goes through a size grader, accurate separation in up to 7 sizes, including peaberries. Each separate screen goes through a gravity separater and catadoras. Then, the coffee goes to the electronic machines and finally the coffee is packed in bags of 70 kilos.