Cafe Simbolo Selection Gourmet 100 Colombian Roast Coffee Ground 17_6 Ounces

The process begins by growing “almácigos” (small plants in plastic bags kept in greenhouses). Once the land is ready, these tiny coffee trees are planted. Fourteen months later, after intense husbandry labor, you begin to see the first beans, right on the branches of the coffee tree. Once the crop comes in hand pickers begin to collect the beans with utmost care to pick only the mature beans (red or yellow) and take them to the wet mill for processing and drying in the company’s heat ovens. These ovens are powered by crushed parchment, a by-product of the bean milling process, which ensure no fuel or chemical odors. It is pertinent to say that Colombia has two coffee crops. The main crop hits in from August to November and the midcrop shows up during April and May. This situation forces the pickers to be very kind with the plants as there are flowers as well as beans while they work. And as you certainly know, flowers are the next crop. No flowers, no coffee. Once the coffee is dried it is taken to the coffee mill for processing, parchment removal. Once this is done, beans are run for color and size screening, separating the good beans from the bad beans, in order to meet the export and by product standards of Colombian coffee. Colombian coffee is known worldwide for its consistency, softness, flavor, fragrance and acidity. Colombia exports most of the coffee that produces. The final step is performed at the Café Símbolo roasting plant. Coffee is roasted to a point where it’s characteristics are enhanced, grounded and packed in bags that hold the flavor and fragrance expected to be found in a good cup of coffee. Coffee shipped is always fresh, roasted no more than a week old. Therefore, by administering the whole coffee process and our coffee know how we put out in the market an excellent product that will bring pleasure and awaken our customers senses. A delightful experience in a coffee cup, imagine.