Moisés and Marysabel are continually working to improve the quality of their coffee and the efficiency of their operations while caring for the natural environment. On the farms, they're working on a regenerative agriculture project and focusing on deliberate renovations to maintain soil and tree health. They also aim to plant an additional 10,000 shade trees this year. Their main wet mill relies primarily on gravity to move coffee through the process, reducing water usage. Moisés and Marysabel have also installed centrifugal dryers to quickly remove the surface water of the beans before drying. They have upgraded their drying infrastructure by using both mechanical dryers—fueled by parchment removed from the bean before shipment—as well as raised beds.
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