Process
For processing, the journey begins with only the ripest cherries being selectively handpicked. Once collected, the cherries are delivered to the mill to be sorted based on density and quality. This process is carried out by submerging the cherries in tanks and removing the floating cherries prior to drying. After sorting, the cherries are then de-pulped with a Panagos eco-friendly machine and transferred into fermentation tanks for 24hours. Once fermentation is complete, the coffee is rushed through tunnels and pushed with wooden tools to remove the mucilage. After the washing process is complete, the coffee is moved to traditional raised beds lined with mesh nets. The coffee rests here for roughly 12-15 days depending on temperature and humidity, rotation occurring every 30 minutes. Following this stage, the coffee is dried, and producers will generally travel via horseback or motorcycle 2-5kms to the dry mill. At the mill, the coffee is hulled via machine
