The ripe coffee cherries are pulped after being hand picked, then sun dried on clay patios, stored in wooden bins where it is left to mature before hulling. El Borbollon (the mill where the beans are processed) hand-sorts the coffee and constantly cups the various lots to insure absolute consistency of high quality. Our selection comes from the La Reforma & El Cerro and is hand-picked through the months of December to March, the peak harvest season, when the farms employ around 800 people. It is collected in traditional hand weaved baskets by pickers who have been specially trained to select only the best and fully mature coffee cherries.

The El Borbollon mill provides community support by investing in educational and health care programmes for farm workers, improving the quality of life of many local families. Schools for children age 5 to 15, as well as medical facilities are provided on the coffee farms. El Borbollon coffee is also grown with particular attention to the environment and continued sustainability. Preservation of local wildlife and land is key, with both La Reforma & El Cerro being grown under a canopy of shade trees, which provide a natural habitat for birds and other species. This fauna enriches and conserves the soil and contributes to the forest conservation.