To ensure an even roasting, the beans are carefully selected and undergo different processing stages: a screen grader (which separates the beans by size), a densimetric table (separation by weight) and an electronic device (separation by color). Finally, the roasting team performs a visual inspection on a belt, with zero tolerance for defects. This dedication ensures that we are able to keep the special characteristics of flavor and aromas that make up Café Dropsy.

The farms develop the coffee seedlings and also have trees that are more than 50 years old using their best agronomical techniques. The experts observe and respect the development of each plant until it reaches its maturity, when the beans are manually harvested at the very right moment. The coffee is slowly dried in the sun until it reaches 11% of humidity, when it is tasted, analyzed and classified according to its sweetness, aroma, body, acidity and creaminess. From there, the coffee lots go through the roasting process, where the beans undergo a triple selection of color, size and density, ensuring zero tolerance for defects and the homogeneity of the beans.