Bean History
Harvesting
Coffee is almost exclusively hand-picked between the end of November and mid-January to ensure only ripe cherries are harvested. Workers perform multiple passes, often up to 5–6 rounds over several weeks, leaving unripe fruit on the branch to mature. These heirloom and 74110 varieties are grown organically under natural forest canopies, following time-honored agro-ecological methods.
Sorting & Processing
Meticulous cherry sorting is conducted to ensure that only the ripest beans proceed to processing. This quality control is reinforced by the “Zero Defect Cherry Picking” initiative, which provides farmers with training and financial incentives for selective harvesting. After pulping, the beans are further sorted by density in water channels to maintain the precision required for Grade 1 specialty coffee
Drying
After selective picking, the ripe cherries are pulped and fermented in water for 24–48 hours to break down the mucilage. The beans are then thoroughly washed in clean water and spread on raised drying beds for 7–10 days. During this time, they are turned regularly to ensure even drying until they reach a moisture content of 11–12%. Finally, the coffee is hulled, sorted by size and density, and graded for quality before export.
