Step 1: Removing the Outer Layers
The journey begins with freshly harvested coffee cherries, which are carefully fed into a pulping machine. This specialized washing appliance gently removes the outer skin using a combination of mechanical scrubbing and fresh spring water, leaving the coffee beans still coated in a sticky mucilage layer—a natural sugar coating that must be fully removed.

Step 2: The Fermentation Process
Once pulped, the beans are soaked in fresh spring water for 24 to 48 hours, depending on weather conditions. This crucial step, known as wet fermentation, allows natural enzymes to break down and dissolve any remaining mucilage, ensuring the beans are completely clean.

Step 3: Channel Washing for Purity
After fermentation, the beans go through a thorough washing process, where they are carefully channeled through clean water to remove every last trace of mucilage. This ensures that only the pure coffee bean remains, ready for the next stage of drying.

Step 4: The Drying Process
The washed beans, now enclosed in their protective parchment layer, are first shade-dried for a few days until they reach 30% moisture content. This slow and controlled drying phase prevents over-fermentation and enhances the coffee’s clean and crisp flavors.

Next, the coffee is sun-dried on raised African beds for approximately two weeks until it reaches 11% moisture content—the perfect level for preserving its exceptional quality and ensuring long-term stability. a washing appliance (pulp machine) that physically scrubs away the skin off of the fresh cherries using this pulp machine and water. The coffee beans are then soaked under fresh spring water for 24 – 48 hours for wet fermentation, depending on the weather conditions, to remove all traces of sugar coating around the cherries (mucilage). Once fermentation is completed, the parchment is thoroughly channel-washed. The coffee is then shade-dried for a couple of days until it reaches 30 % moisture content, then it is sun-dried on raised African beds to 11 % moisture.