The freshly harvested nut is still protected by its green husk and holds moisture. Milling is the stage that transforms that field nut into a clean, dry, ready product, keeping intact the quality achieved in the field.
Once collected, the macadamia nut first goes through husking: the outer green husk is removed to reveal the nut with its hard shell. Doing this soon after harvest helps preserve the freshness and quality of the kernel.
Next comes drying, one of the most important stages of the process. The nut is dried gradually to reduce its moisture to the right point. Patient, controlled drying is what ensures a kernel of good texture and better preservation.
With the nut now dry, it is time for sorting. The nuts are separated by size and those that do not meet the farm's standards are set aside, so that only the best macadamia continues on its way.
This careful sorting is Culpan's final quality filter. It is the same demand the family has applied to coffee for five generations, now placed at the service of macadamia: nothing leaves the farm without passing the attentive eye of those who grow it.
Macadamia milling follows the same principles that guide Culpan in everything it does: respect for the product, respect for the people who work the farm and respect for the environment surrounding the Santiaguito volcano.
Every nut that leaves the mill carries the story of a patient crop: two years in the nursery, years of growth in the field, a careful harvest and a final process done without haste. That is the Culpan promise, from bean to nut.
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