Water conservation


Less water, more flavour, better coffee.

Traditional Latin American washed coffees consume approximately 41 liters to process 1 kg of dry parchment. With this in mind, we focus our efforts to process 95% of coffees at our processing center as Naturals and Honeys. We also recommend to our producing partners who need to produce washed coffees, to pulp the coffee cherries and leave them to dry ferment. Once fermentation is complete, we recommend using a small amount of water to remove the mucilage attached to the seed. This results in the use of 90% less water than the traditional Washed processing method.

Our commitment is to protect this natural resource and promote the reduction of water usage by our coffee allies.

Processing washed coffees in Colombia has traditionally used a lot of water.

The traditional washed processing in Colombia requires an average of 41 liters of water to process 1 kg of dry parchment!

As an alternative, Cofinet recommends to our producing partners that need to process Washed coffees due to adverse climate conditions, to pulp the coffee cherries and leave them to dry ferment. Once fermentation is complete, we recommend using a small amount of water to remove the mucilage attached to the seed. This results in the use of 90% less water than traditional Washed processing methods. This method helps to achieve those clean, bright flavors that Washed coffees are known for, while also increasing body and complexity.

At our farms and processing facilities, we have focused our efforts on only processing Naturals and Honeys. At our processing center La Pradera, we process coffees this way because they require no water at all. By doing this we preserve the water resources protecting the ecosystems that surround us.