Bean History
Harvesting
Coffee is almost exclusively hand-picked, ensuring only ripe cherries are harvested while unripe cherries are left for later passes. To ensure optimal ripeness, workers make multiple passes, often performing up to 5–6 rounds over several weeks. This process is a reflection of the region’s rich tradition of sustainable coffee production, where heirloom varieties are cultivated organically under natural forest canopies.
Sorting
Following the selective hand-picking, a meticulous sorting process is conducted to ensure only the ripest beans are processed. After pulping, the beans are sorted by density in water channels to separate the highest quality parchment. This rigorous attention to detail, combined with time-honored agro-ecological methods, allows for the consistent production of exceptional quality coffee.
Processing
Once the ripe cherries are pulped, they are fermented in water for 24–48 hours to break down the mucilage. The beans are then thoroughly washed in clean water to halt fermentation and spread on raised drying beds for 7–10 days. They are turned regularly to ensure even drying until the parchment reaches 11–12% moisture. Finally, the coffee is hulled, sorted by size and density, and graded for quality before being bagged for export.
