Production process: All coffees are pulped, dry fermented, washed, soaked and sundried. Cherries are hand sorted for unripe and overripe by the farmers before they go into production. A 3-disc pulper removes the skin and pulp. The coffees are graded by density into 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation, the coffees are washed and again graded by density in washing channels and are then soaked in clean water for 16-20 hours. Drying: Sun dried up to 15 days on African drying beds. Coffees are covered in plastic during midday and at night.
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