Processing Method

Step 1:

• Floating, selection of ripe cherries only.
• 48-hour-oxidation while still in cherry, followed by 12 hours of fermentation immersed, at an average room temperature of 25°C

Step 2: Pulping

Step 3:

• Anaerobic fermentation in bags or containers for 60 hours at an average temperature of 16 – 18°C.

Step 4: Washing

• Mucilage oxidation for 32 hours while adding cherry leachates/mossto.
• Thermal shock: water at 60°C is added and then water at 12°C.
• Coffee washing is done, while still leaving mucilage on the beans.

Step 5: Drying in canopies or in machines at a maximum temperature ranging between 30°C to 36°C for about 8 to 12 days to reach 11% humidity levels.