honey process
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.
NATURAL PROCESS
Natural sundried process is a drying coffee cherry whole without the intervention of water or machines to remove any of the fruit. Our lots are firstly, picked carefully and floated in circulating water, and sorted to remove any under-ripe or overripe fruit. Next, the coffee is fermented in cold fermentation rooms, then the cherries laid out on raised beds to increase the airflow around the whole fruit to enable more even drying. To prevent spoiling, the fruit is continuously moved, being raked, and turned throughout the day. The process normally takes three to five weeks.
WASHED PROCESS
When the picked cherries arrive to the processing station, the drupes are floated and sorted to ensure consistency in the mass. All the drupes are stabilized for 24 hours under 18 Celsius degrees, then the pulp is removed from the seed by using depulpers—machines that squeeze the fruit between rollers until the seeds pop out. Always, the commitment of save water let us to use the depulper without water to avoid wastewater and removing the mucilage. The coffee is then fermented in tanks under controlled temperatures during hours. Then, their goes to drying station where the wet parchment are put on raised patios 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 Two to three weeks.
