The Ron coffee have been choose carefully, It is fermented , washed and is classified in gutter and sun dry.

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Once the coffee is properly sun dry is taken to barrels of Colombian oak, which have remaibed at least 12 years with rum in aging, for a time that goes up to 2 ~ 3 months according to the weather, environment humidity,  quality controls that are performed monthly to give the point. Every 30 days, a sample is drawn from each barrel which is analyzed and prepared for profiling and is qualified by experts until it is time to remove from the barrels.

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When the coffee is serve hot it leaves an unparalleled residual flavor; Nevertheless,  it displays great attributes and it draws attention to the people that is when it is served cold.