Sierra Azul is a small cooperative of over 200+ small holder farmers.
Each member processes and dries his/her own coffee. As a cooperative, Sierra Azul continues betting on traditional varieties like Typica, Mundo Novo and Bourbon.
In July through October, as a result of the rains, weeds begin to grow. Producers do weeding by hand, using a machete.
From July through October they apply organic fertilisers. In addition to compost, these fertilisers are applied every 25 days during the non-harvest months. Each producer has her/his own wet mill. The small mills usually lie 30 minutes to 3 hours from the actual coffee plantation, since many parcelas (coffee plots) are very remote and take a long time to reach. Despite these distances, coffee is always pulped on the same day that it is picked and is then fermented in cement tanks for about 24 hours. The day after, the coffee is fully washed to remove all traces of mucilage.
All water used in the pulping and processing is filtered so as to prevent water contamination, and all the remaining pulp is used as compost. Drying patios are usually small but are well-maintained.