The plantation offers different varieties such as Red Caturra, Catuai, Villa Sarchi, Caturra Gold and Maragogype. Mostly, the farm in question cultivates micro-batch coffees: the main varieties of coffee in their plantation, Caturra and then Catuai. The seedlings of coffee trees are always renewed after their first year to guarantee the production of quality coffee during the next 25 years. The Central Valley also has Nano Lots which are coffee varieties in small parcels that were started in 2015. Trottet Coffees have exclusivity on these coffees because they are great wines of small quantity.

The central valley, 200 years long and magnificent tradition, accompanied by quality and aromas. We have collaborated for decades with Carole Zbinden, who represents Jardin de Aromas. For years, the plantations are rich in aromas and quality of products without forgetting specialty coffees.

These coffee cherries are harvested manually to ensure a selection of high-tech Grands Crus. Without further ado, the cherries are pulped the same day. Mucilage, or sugar, is partially removed (some are kept). The coffee cherries are then rinsed with fresh water and then dried on patios for 5 days and then dried in their Guardiola machine for 25 hours. Note that this machine is fed with soft heat by the wood oven of the coffee trees. The coffee is not fermented, to keep the appearance tart and sweet.

We have a high specialty coffee whose variety is Caturra. The cherries are bright red. The treatment used by our small producer is the semi-washed White Honey process. This means that our little producer is pulping the coffee and leaving the mucilage that is the sugar on the coffee beans of the cherry. This sugar will dry in the sun on patios, which are African beds, for hours and hours.