For this lot in honor of their heritage, Steven and Abel wanted to offer the highest quality coffee possible, meticulously cared for in every aspect. Once ready for export, this coffee is sent to the drying mill called Don Mayo, located in the nearby town of Canet. There, it is dry-hulled and sorted by an advanced optical sorting system that uses high-resolution cameras and image processing technology to detect and classify coffee beans based on their color characteristics, thus ensuring an impeccable final product.
Year after year, La Karola surprises us with their commitment and desire to innovate. This year, as part of Project Victoria, they built a new protected drying area allowing for better control over the product. In addition, the Mora family acquired equipment for anaerobic processing. They work tirelessly to develop and maintain the quality of their coffee, and we are proud to be their partner.
