El Platanillo’s quality control arm is run by Samuel Coto, Stuardo’s son. He evaluates the data from processing to determine the best combination of varieties and processing methods to produce high-quality coffees with a smaller environmental footprint.
Workers handpick ripe, red cherry and deliver it to the washing station at Finca El Platanillo. In order to ensure that cherry is picked at peak ripeness, the quality control team studied each variety planted on the farm and determined the optimal Brix level for each. This is communicated with workers to ensure that the best cherry is picked.
At the washing station, cherry is visually hand sorted to ensure that only ripe cherry is processed. Cherry is laid on raised beds to dry. During the first 3 days, cherry is raked every 20 minutes. For days 4 to 7, cherry is raked every 30 minutes and after day 8, every hour. This frequent raking ensures even drying. It takes 30 to 35 days for cherry to dry fully.
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