Extraction
Firstly, we pre-wash our cherries in a tank of fresh spring water where all our ripe cherries will sink to the bottom and any unripe or over-ripe cherries will float to the top and be removed. Secondly, we remove the skin and pulp by putting our cherries through a pulping machine. Thirdly, the beans are fermented in water to remove the mucilage and enhance our beans aromatic and flavour qualities. Finally, we thoroughly handwash our beans with fresh flowing spring water to remove all traces of the mucilage and then soak our beans in fresh natural spring water for another 20 - 24 hours before preparing our beans for drying. The mucilage and fermented byproducts will be recycled as fertilizer for the coffee plants.

Drying
We evenly spread our parchment-covered beans on patios to naturally sun dry over the next seven to eight days. During this time, we continuously hand rake and re-spread our beans to ensure they fully dry. In the evenings, we pile up and cover the beans to protect them from moisture. Once our beans are dried to an 11% moisture level, they are warehoused until we need them for roasting.

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