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Monte Bonito Coffee is obtained and transformed through craft and mechanical processes. These are derivatives of the historical culture of the region and in strict adherence to the Rules of Usage and Brand Management. In this manner, the physical, chemical and sensory characteristics of the area are preserved.

Among these regulations are the fertilization, the shade process, pest management, maintenance practices of the coffee plantation and its collection, as well as the state of the coffee cherry and the optimal state of maturation.

Another important aspect of the production of Monte Bonito Coffee is the management of pests and diseases of this crop. In the region there is a practice in which synthetic chemical insecticides or fungicides are not used. This contributes to the safety of the product.

The production process and environmental factors and best practices for production, post- harvest and industrialization, result in a coffee with its own personality, characterized by a medium body, with a gentle acidity, balanced and with citrus fruit flavors.

  1. The processing of the coffee protected under the Monte Bonito certification mark will be performed by wet processing.
  2. The pulping must be performed on the same day that the crop is harvested.
  3. The process of mucilage removal is performed either by fermentation or by mechanical means.
  4. The washing should be done with appropriate water and no less than twice consecutively.
  5. The producers must have structures or devices for proper handling of the byproducts and wastes of the processing.
  6. Drying may be solar or mechanical, achieving a humidity level between 10 and 11.5%.

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Certification Mark

Certification Mark

Certification marks are given to products that meet defined requirements without requiring membership in any group or entity. It can be used by all products that meet the rules of certification and are authorized by the certification body. Next page Regulations

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