Pradera

The Lovo family's ethos of environmental sustainability extends across all their farms, creating a cohesive approach to agriculture that prioritizes both productivity and ecological responsibility. Through their collective efforts, the Lovo's exemplify a harmonious balance between tradition, innovation, and respect for the natural world.

Across each of the three Lovo family estates, an individual wet mill is employed for the processes of depulping and fermenting. During fermentation no additional water is introduced to the coffee. The process spans between 12 to 15 hours, contingent on the ambient air temperature. Subsequently, pristine mountain water is employed to cleanse the mucilage from the parchment coffee. To adhere to proper environmental practices, the wastewater undergoes a comprehensive treatment process involving minerals and enzymes, ensuring its purity before being reintegrated into the ecosystem.

The coffee cherry pulp, after depulping, undergoes an eco-friendly transformation. Combined with calcium carbonate, known as "Cal" to neutralize acidity, and blended with organic elements such as chicken manure, it becomes a nutrient-rich fertilizer. This composting practice not only repurposes waste but also contributes to the farm's sustainable agricultural cycle, promoting both environmental health and the quality of the coffee produced.