Process

Ripe coffee cherries are handpicked and sorted to be free of any debris--the unripe or rotten cherries are moved on through their respective processes. There are four layers surrounding the coffee seed that are subsequently removed from the seed; the skin of the fruit on the outer layer, pulp, parchment and silverskin. The process and removal of these layers will change the flavour profile of the bean.

Dry Natural

This is the original and oldest method of processing. The dry-process produces coffee that is typically complex, fruity and heavy in body. It is used in countries with little rainfall and plenty of sunshine. The coffee cherries are exposed to the sun on patios or tables and the fruit is slowly dried and begins to harden for several weeks. They are repeatedly rotated and raked several times a day to ensure they are dried evenly. They are covered during the night to protect the cherries from rainfall. During this drying period it is imperative that rain does not contact the coffee as it will ferment and mold, ultimately destroying the coffee. The hard fruit husks are then removed from the bean by machinery once they reach 11% humidity. This processing method can result in fermentation and bacteria can develop which can greatly affect its quality.

Washed

The wet-process produces coffee that is typically clean and fruity with bright acidity. This process is more costly than the dry process as it involves machinery. The skin is removed from the cherry immediately and is moved to a fermentation tank for 12-40 hours and washed multiple times. They are moved to tanks where the higher quality beans will sink to the bottom and the unripe and rotten beans, as well as debris will float to the top into another tank. Each tank is graded from the highest quality to the least.

Pulp Natural or Semi-Washed

This method combines both dry and wet processes. The bean acquires dry natural qualities as it is slightly fermented but does not produce as much body. It also acquires washed qualities and retains bright and floral characteristics. The cherry is pulped through machinery used in the wet process to remove the outer fruit layer and leaves the mucilage to be dried on the bean, which is later removed. The beans are then spread out on drying patios of no more than one centimeter in thickness to avoid fermentation. The coffee is raked and turned at least fifteen times a day while it is drying on the patios.