Each year Café Los Andes is harvested during the dry season (October-February and April-June), when the coffee cherries are bright red, glossy, and firm. Ripe cherries may be either picked by hand ("selective picking"), stripped from the tree with both unripe and overripe beans "(stripping"), or all the beans may be collected using a harvesting machine ("mechanical harvesting").

Café Los Andes is particularly well known by its "selective picking". Farmers leave aside all unripe and overripe beans, which would otherwise affect the final coffee cup with significant undesirable aromas and tastes. In turn, they only pick the ready coffee berries from the tree, put them into baskets and load them on mules or donkeys.

The berries are then taken to the farmers' only mechanical means of help: the de-pulping machine. This machine removes the pulp off each berry, which contains two beans. The beans are then carefully washed in long concrete troughs and any poor quality beans are discarded - Good Coffee stands for Good Beans. Unlike beans from other origins, Café Los Andes, 100% Colombian Coffee, is "washed" coffee, which is a process by which impurities and acid agents are released and guarantees a rich final taste and aroma.

Once washed, the coffee beans are spread out in open-air terraces, where they are naturally dried with the sun and air. When the coffee is ready, we roast it following the traditional slow-roast method. Many large coffee companies use the so-called flash roasting method: running beans at a high speed through a very hot roaster in order to achieve "efficient" production levels. On the other hand, Café Los Andes is roasted slowly and carefully, guarding manually the optimal temperature at every second of the roasting process and thus, ensuring the finest gourmet taste in your coffee cup.