Process
Once the cherries reach the mill, the coffee is washed with local river water. After the cherries are pulped, the coffee is placed in large tanks to soak in water and ferment. This allows for the breakdown of the exterior mucilage, normally lasting overnight. The coffee is then rushed through channels and cleaned one final time before being spread evenly on raised tables to dry in the open sun until a targeted moisture content is reached. Producers and the Factory collectively value sustainability, and various projects have been enacted to reduce environmental impact. Wastewater used for processing is carefully placed into soak pits to seep back into the soil without polluting the local drinking source.
