The Bean Journey & Anaerobic Process
Harvesting
Harvesting is done exclusively by hand, selecting only ripe red cherries. Since unripe cherries are left on the tree to mature, our workers make multiple rounds over several weeks. This ensures that every cherry harvested is at its peak sugar content, providing the foundation for the Winey profile’s deep complexity.
Sorting
Once delivered to the Benti Nenka station, the cherries undergo meticulous sorting. We work with partnered out-growers who employ best practices passed down through generations, including the organic cultivation of heirloom varieties. This rigorous sorting process ensures that only the ripest, defect-free beans are moved forward to the fermentation stage.
Fermentation
To develop a more complex flavor profile, our coffee undergoes slow fermentation in airtight tanks equipped with off-gassing valves. This oxygen-free environment limits microbial activity and extends the process beyond the traditional 5–6 days. This precision results in a unique, punchy, and wine-like taste profile that is highly sought after.
Drying
After fermentation, we maintain tradition by sun-drying the beans on raised beds. This careful process takes over 15 days and is influenced by natural elements like wind and sunlight. We monitor the beans constantly until they reach the perfect 10–12% moisture content, locking in the vibrant flavors developed during the winey process.
