The Estate “El Silencio” produces a very high quality of coffee with full body characteristics. The bean has been classified as Strictly Hard Bean (SHB) or Fancy Hard Bean. This qualification develops because of the excellent climate and geographic conditions, not to exclude the excellent treatment given to the “Cafetal” (coffee plant) from planted until fully harvested.

The coffee plant “Florea” (flowers) between March and April follow by the harvesting season in the months of December and February. As for the care of bean, while is in growing stages, it receives a variety of Organic treatment. For instance, the Pulpa (pulp) we apply it as a fertilizer and the “Aguas Mieles” (water from the harvesting process), to water the plant in the dry season. Also the dead leaves of the “Cafetal” (coffee plant) are used as an organic fertilizer. 90% of the tasks are handmade to ensure the treatment is carry out in a very efficient way.

When “Cosecha” (harvesting) season begins it requires immediate attention so that it can be picked on time and through the “Beneficio” (harvesting process) in time so that the bean maintains its full body and flavor. The “Cortar café” (picking coffee) does require sufficient amount of people. Most of the workers are people that live in the Estate El Silencio, with additional help of temporary (contractors) if needed. After the coffee is picked it is carry-on in a truck and transported from the “parcelas” (coffee fields) to the “Beneficio” to be process. We use a wet process and we recycle the water up to 70%. It all starts with the coffee cherries dumped in the holding tank, from there they go into the “Pulperos” (coffee process machine) and this take the “cascara” (the skin of the cherry). From there it is placed in another holding tank along with the “miel” (syrup) that comes out of the bean and it is left there for about 24-36 hours. After sometime it is taken for wash (to wash out the syrup) and then the drying stage begins. We use the natural dry process which is in open air patios.