Processing Style.

Fermentation: First, cherries are collected.

The cherries are then immersed in a water tank to remove the floaters.

After removing the floaters, the cherries are depulped and fermented for 48 hours.

Drying method: after fermentation, the parchment is dried on raised African beds for 21 days.

Improved Process: this coffee is part of our improved process project.

In this process, we introduce a 48-hours fermentation period.

Every 24 hours, we replace the old water with fresh, cold water.

Throughout the two days, the fermentation proceed very slowly at an ambient temperature of 20.5-21 degrees.