Our Process
The wet process
1. Harvesting
• Only ripe coffee cherries are selectively picked by hand to ensure quality.
• Unripe or overripe cherries are sorted out to prevent off-flavors.
2. Depulping
• The cherries are passed through a mechanical depulper, which squeezes out the seeds (beans) while removing most of the outer skin and pulp.
• The extracted beans are still coated with a sticky, sugary layer called mucilage.
3. Fermentation
• The beans are placed in fermentation tanks with water for 12–48 hours.
• Natural enzymes break down the mucilage, making it easier to wash off.
• Over-fermentation can lead to undesirable sour or vinegar-like flavors, so timing is crucial.
4. Washing
• After fermentation, the beans are rinsed with clean water in channels or washing machines to remove all remaining mucilage.
• The beans should feel rough and clean to the touch (no slimy residue).
5. Soaking
• Some producers soak the beans in clean water for 8–12 hours to improve uniformity and remove any leftover impurities.
6. Drying
• The washed beans are spread out on raised drying beds, patios, or mechanical dryers.
• They are dried to a 10–12% moisture content (takes about 7–15 days, depending on weather).
• Beans are regularly turned to ensure even drying and prevent mold.
7. Hulling
• Once dried, the beans are still covered in a papery parchment layer (endocarp).
• A hulling machine removes this layer, revealing the green coffee beans inside.
8. Grading & Sorting
• Beans are sorted by size, density, and defects (using screens, air jets, or hand-sorting).
• Higher-grade beans are separated for specialty coffee markets.
9. Packaging & Export
• The processed green coffee beans are packed in jute bags or GrainPro sacks for export to roasters worldwide.
