Plantation
The sowing of the bulbs is traditionally realized in the second fortnight of June up to the first of September. The soil used is of a limy consistency and a measured permeability of neutral PH or lightly alkaline. The soil has to drain well and be of necessary depth to hold water.
The bulbs are planted in ruts (furrows) to a depth of approximately 20 cm and a width of 25-30 cm., levelling out the area immediately after planting.
The extraction of the bulbs is realized between May and June, normally after the fourth crop of the saffron flower.
The collected bulbs have to be cleaned and disenfected carefully, eliminating the adhered soil and vegetal remains, removing outer layers with the exception of the last one.
Flower
From every bulb one to three flowers arise, refered to as " rosas del azafran ".
once in bloom they are gathered every day at dawn, before they can fade . This labor is carried out during an approximate time scale of 30 days, between October and November, depending on the climatic conditions for this period of the year.
The cut of the flower is sharp, clean and precise(necessary) preventing the stigmas separating or detaching.
LThe cut flowers are placed in baskets, to avoid crushing and warming, they are then transported to the place where the cleaning process will be carried out.
Peeling of the flower
The cleaning or peeling of the flower has to be realized on the same day of harvesting, before the passing of 12 hours.
Yellow stamens(stamina) and a white filament are born to each flower, the style is divided in three fibers or stigmas which are red in color: saffron filaments or cloves. The stigmas have to be cut together where whitening on the style has begun.
Toasting
The stigmas are placed in layers to a maximum thickness of 1 cm. In flour sieves of silken cloth, of a size adapted to the heat source.
The disposable saffron is toasted with the heat produced by embers from a fire, stove or any other indirect suitable source that provides a soft, constant and uniform heat and which does not contaminate with foreign smells or flavours. The ideal point of toasting is that in one of which the stigmas, without burning, lose from 85 to 95 % of moisture.
The saffron is weighed and placed into new and clean containers of the uppermost alimentary quality, that isolates it from humidity and light, being stored up to delivery, in clean, fresh and dry places.