This traditional approach allows for a meticulous selection process, as only ripe cherries are harvested, ensuring optimal flavor development. Hand-picking ensures that unripe and overripe cherries, as well as any defects, are carefully removed during the harvest.

The sorting process involves meticulous inspection to remove any damaged, unripe, or overripe cherries.

To enhance the sweetness and flavor complexity, we do several hours fermentation with or without water, depending on the current condition.

To achieve the perfect amount of moisture content, we dry the coffee under the sun for several weeks.

One to three months resting at room temperature is definitely needed to make sure that the water activity is stable enough before moving forward to the hulling machine.

Once the resting is done, the coffee parchment will be dumped into the hulling machine to separate the hard skin from the coffee beans.

Coffee can be sorted by its size, weight, defects, broken, and bad quality beans. So we will have only the best quality beans to our beloved customer.