Our Processing

Ripe coffee cherries are carefully picked to ensure only the highest quality beans are selected. This step is crucial as the quality of the cherries directly impacts the final flavor of the coffee.

The cherries are pulped to remove the outer skin, but unlike the washed process, some or all of the mucilage (the sticky layer) is left on the beans. This remaining mucilage contributes to the coffee's unique flavor profile.

The pulped beans, still coated with mucilage, are spread out to dry on raised beds or patios. Depending on how much mucilage is left, the drying process can produce different types of honey coffee, ranging from yellow to black honey.

To ensure even drying and prevent mold formation, the beans are regularly turned. This process helps maintain the quality and consistency of the coffee beans throughout the drying phase.

Once the beans have reached the desired moisture content (typically around 10-12%), they undergo final drying. After this, they are stored until ready for hulling, which removes the dried parchment layer and prepares the beans for further processing