Meliponas

The Meliponas producers start their coffee processing by carefully hand-picking only the ripe cherries. They employ local workers trained to expertly identify cherries that are ready for harvesting. Once picked, the cherries are taken to the wet mill on the farm, where they are pulped. After pulping, the coffee is fermented in sealed, airtight containers. Some producers incorporate water into the fermentation process, while others choose to ferment without it. The fermentation duration varies, ranging from 20 to 32 hours, depending on the farm's conditions.

After fermentation, the coffee is washed two or three times before being moved to the drying area. The drying process typically takes between 15 to 30 days, depending on the farm's characteristics and weather conditions, to reach the ideal moisture level. Once dried, the parchment coffee may be stored on the farm for about a week before the producer transports it to the purchasing station in Quito. There, a Quality Analyst evaluates the coffee, starting with a physical analysis that checks the moisture content, water activity, and identifies any physical defects. Afterward, the coffee is subjected to a sensory evaluation to assess its quality. Finally, the parchment coffee is processed at Caravela's mill in Quito, which is conveniently located at the same site as the purchasing station, before being prepared for shipment to the port.