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 : the process begins with the receipt of the

parchment coffee in the electronic scale trucking, where you take the initial
gross weight of trucks, from here head to the download area where you
make a show of each bag to make product quality analysis before being
stored. After this the trucks back on the scale to determine the net weight of
product discharged at the winery.
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#$ A representative sample of coffee is homogenized and
enlisted for the yield factor and the cup test.

% &
$ The yield factor is achieved by taking 250 grams of the
homogenized sample, which are beaten and passed through a mesh of the
number 13 (13mm), then remove defective beans and coffee is weighed
selected (Ps). To calculate the factor using the following formula: 17500/Ps
= X where X = the yield factor of the sample (Where K250gr = 17500).

' c"$ this process is used to determine the sensory qualities of the
coffee, to define specific features and defects, this process is executes by
certified coffee taster at the cupping lab in the plant. The definition of defects
determines the rejection of the sampled coffee.

( ))*: After the product is approved by the quality analysis process, it
goes to the threshing area. It starts emptying the coffee through drain grates
where an initial cleaning is made of foreign elements that may contain the
product (plastics, fabrics, sheets, etc.). From here it passes through a dust
extraction hood through a conveyor belt, and then passes through the stone
cleanser, which removes the stones which can bring the products. After that
the coffee enters through an elevator to the threshing machine, which
repeats the process to clean the hulls of the entire product. From here it
passes through the extraction equipment to clean the dust, and the
remaining green coffee goes to the storage hopper. The powder passes
through a pipeline directly to a hopper where it is stored to be sold as a
byproduct of the process.

+ ,&: the coffee beans go from storage hopper to the monitor
that eliminates smaller grain according to the technical specification of the
order. The threshed coffee passes through four testing machines that
remove 100% of the residual coffee from the process. Residual coffee
removed at this stage of the process is stored for a specific market as well
as a byproduct. The selected product enters through four screens number
120 or 200 which optimizes the selection of coffee depending on the size of
 the beans, and here it is divided into the required qualities (UGQ, Supreme,
Europe, etc.).

 : involves the selection of the defects that cause

problems in the cup. The almond enters an electronic sorting machine which
through a chromatography process eliminates the grain that is defective or
alterations that may have problems in cup tasting. Coffee rejected by the
machine is stored independently, to be sold in a specific market. The
selected coffee is stored in a hopper that sends it to the next step.

- ."$ At this point the previously selected coffee beans go to a

conveyor belt for manual selection of "zero defects", which is performed by
skilled operators in manual selection of coffee beans.

/ &"0**$ after the manual selection, the product passes to a

storage hopper to be packed in bags of 70 kilos or 60 kilos depending on
the customer's request.