After being picked the ripe berries, The cherries are floated and sorted to ensure
consistent ripeness levels. the drupe is stabilized for 24 hours under 18 Celsius
degrees, then the pulp is removed from the seed as soon as possible after
stabilization process. Before being run through depulpers—machines that squeeze
the fruit between rollers until the seeds pop out. the commitment of save water let
us to use the depulper without water to avoid removing the mucilage and
wastewater. The coffee is then fermented in tanks in the fermentation room under
controlled temperatures during hours. Then, their goes to drying station where the
seed are put on raised beds to prevent damage seed and increase the airflow of
the mass, the coffee is continuously moved and turned throughout the day. This
process normally takes three to four weeks.

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