• Harvesting: Ripe red cherries are hand-picked.

• Pulping: Cherries are de-pulped to remove the outer skin.

• Mucilage Breakdown: The beans rest for about 12-24 hours to allow the mucilage to loosen before washing.

• Washing & Drying: After mucilage breakdown, the beans are washed and partially dried to around 30%-40% moisture content.

• Hulling: The parchment (outer layer) is removed while still damp, resulting in a bluish-green bean color.

• Final Drying: Beans are further dried to about 12% moisture level.

• Sorting & Grading: The beans are sorted based on size, density and defects. Specialty-grade beans undergo manual sorting to remove defective beans, ensuring high quality.

This method enhances body, reduces acidity, and gives a bold, earthy flavor profile.

• Harvesting: Ripe red cherries are carefully hand-picked to ensure uniform ripeness.

• Pulping: The outer skin is removed using a pulping machine, separating the beans from the fruit.

• Mucilage Breakdown: The beans rest for 12-24 hours to allow the mucilage to loosen before washing.

• Washing & Drying: The beans are washed and then partially dried under the sun until they reach a moisture content of about 30-40%.

• Hulling: The beans are hulled while still damp, removing the parchment layer and exposing the green beans.

• Final Drying: The beans are dried further to a stable moisture level of about 12%.

• Sorting & Grading: Peaberry beans are separated from regular beans through density and size sorting. They undergo an additional selection process to remove any defects.

Peaberry beans have a more concentrated flavor, a smoother body, and a slightly brighter acidity.

• Harvesting: Fully ripe cherries are selectively picked to ensure quality.

• Pulping: The cherries undergo mechanical pulping to remove the outer skin.

• Mucilage Breakdown: The beans rest for 12-24 hours to allow the mucilage to loosen before washing.

• Washing & Drying: After mucilage breakdown, the beans are washed and laid out to dry until they reach a moisture level of 30-40%.

• Hulling: The parchment is removed while still damp, giving the beans a distinct bluish-green appearance.

• Final Drying: The beans are dried further under the sun until they reach the ideal moisture content of about 12%.

• Sorting & Grading: The beans are sorted mechanically and manually to remove defective or underdeveloped beans. The beans are then graded based on size, density, and visual appearance.

Robusta coffee processed this way has a strong body, low acidity, and bold flavors with hints of chocolate and earthiness.

• Harvesting: Only the ripest cherries are hand-selected to maintain quality.

• Pulping: The outer skin is removed, but the sticky mucilage is left on the beans.

• Mucilage Retention: The mucilage is intentionally left on the beans to enhance sweetness and complexity.

• Drying: The beans are spread out on raised drying beds, allowing them to dry slowly with the mucilage still attached. This drying process takes approximately 2-4 weeks.

• Hulling & Sorting: Once the beans reach a moisture level of 12%, the dried parchment layer is removed.

• Sorting & Grading: Beans are meticulously hand-sorted to remove defects and categorized based on size and density to ensure premium quality.

Honey-processed coffee retains a natural sweetness, has a syrupy body, and often carries fruity, caramel, and floral notes.

• Harvesting: Fully ripened cherries are hand-picked to ensure quality.

• Whole Cherry Drying: The whole cherries are spread out under the sun on raised beds, allowing them to dry naturally for 3-4 weeks. The cherries are frequently turned to ensure even drying and prevent over-fermentation.

• Hulling: Once the cherries reach a moisture content of 12%, the dried outer husk is mechanically removed, revealing the green beans inside.

• Sorting & Grading: The beans are sorted mechanically and manually, to remove defects and ensure quality.

Naturally processed coffee has intense fruity notes, enhanced sweetness, and a heavier body due to prolonged contact with the cherry pulp.

• Harvesting: Only fully ripened cherries are selected to maintain the highest quality.

• Extended Cherry Resting: The cherries are placed in a controlled environment for approximately 30 days, allowing them to develop deep, wine-like characteristics.

• Drying: After the resting phase, the cherries are spread out on raised beds and dried under the sun for several weeks, ensuring they reach the optimal moisture level of about 12%.

• Hulling & Final Processing: The dried outer layer is removed, revealing the processed coffee beans inside.

• Sorting & Grading: The beans are carefully hand-sorted to remove any over-fermented or defective beans. The final product is graded based on size and density.

Fermented Coffee has a distinctively rich, fermented fruit flavor, deep wine-like notes, and a unique acidity.