To become a premium differentiated coffee, Mítico has been cultivated and developed by small, traditional and dedicated producers and expert developers of specialty coffee, who throughout the process put all their love and experience into making Mítico express its full potential and sharpen your senses.

To select a farm, we consider not only its physical characteristics but also the family's history and their long-standing relationship with the producers. Once a farm is identified, we conduct a thorough site visit, assessing temperature and location, environmental conditions, soil type, current plantings, coffee varieties, and traditional management practices. We then take a sample of the coffee being produced and evaluate it, providing a baseline. We typically begin with standard commercial cup sizes and, over time, assess and identify the variables that need improvement. Once the cup has been evaluated organoleptically and physically, we begin to gather data and manage modifiable variables, such as shade or soil conservation.

Once we see potential in that cup, that it shows something different from what we wanted to show, we decide to start working with the farm, as long as the family is willing to change their way of thinking, to seek advice, to evolve, and to raise their quality standards.

There are hundreds of factors that affect the development of a coffee, but for it to be good, average, or bad, we have to start understanding which variables we need to modify on each farm.

In Colombia, planting is still very traditional, but we suggest and support some practices aimed at conservation, for example, in areas with steep slopes where inadequate land preparation means a significant loss of soil, which in turn means losing the farm's potential and richness.

Likewise, through the proper management of cover crops such as weeds and shade trees, we try to reduce weed management costs and at the same time reduce soil erosion rates.

Crop nutrition is tailored to the specific needs of each farm. For example, on some farms we completely avoid agrochemicals, using only organic sources, prepared and bio-fermented products, while on others, after identifying the nutrient deficiencies, we use synthetic fertilizers. Regarding pest control, we promote a fully preventative approach to avoid the need for final pest control.

We first take special measurements to understand the optimal ripening point for each farm, classify grain by grain, and harvest, hand in hand with the pickers, only the grains that reach the optimal ripeness point.

Understanding how each farm works allows us to determine the type of process to be carried out, from aerobic or anaerobic fermentations, submerged, extended or carbonic maceration, honey to direct or pre-fermented natural fermentations.

Each farm is different and requires significant time and development to understand its coffee. Subsequently, drying is usually carried out very slowly using various systems such as drying patios, elbows, parabolic dryers, drying carts, sunless drying, or mechanical systems, always aiming for the desired behavior in each bean.

Once dried, the coffee is taken to the laboratory where it is hulled and industrially classified using air machines and sieves, photographed bean by bean, and finally inspected by hand to ensure there are no serious defects. A physical quality analysis is then performed where we remove everything that doesn't work and keep only what is suitable for roasting.

In the roasting process, we develop a unique curve based on the experience of that farm, taking into account that each new process during processing implies a new roasting curve. Even if the protocol hasn't been modified, the bean will always be different due to the variations that occur each season.

Finally, an organoleptic evaluation is performed on everything done on the farm and throughout the process, observing the final result. We evaluate several parameters, including body, acidity, sweetness, aftertaste, uniformity, and the absence of any defects, no matter how slight.

By cupping the entire process, we guarantee that the standards we seek are met, thus transforming something entirely subjective into something as objective as possible.

For this, we use Q Grader tasters who ensure calibration in the tasting, so that it produces the same sensations anywhere in the world where it is repeated. Once this is complete, we develop the roasting curves. We grind the coffee, detect its fragrance and aroma, and analyze it while it cools. We usually wait until it is completely cold because some of our clients use our coffees for cold brew, allowing us to identify them.

On a social level, our producers receive close support throughout the entire process, where they and their families learn to develop and appreciate their coffee. Many of our producer families have organized themselves into small family businesses where everyone—mother, father, children, and grandparents—plays an important role, motivating them to grow and continue improving quality.

Economically, our producers receive between three and five times the market value of their coffee, which has resulted in a better quality of life and improved prospects for them and their families.

Environmentally, most of our coffee is grown under strict conservation programs, using cover crops to ensure the soil is never bare, almost entirely eliminating synthetic fertilizers, which are replaced by compost, and eliminating the use of pesticides.