Bean History
Harvesting
The harvest takes place from November to January in the high-altitude Arbegona region. Coffee is almost exclusively hand-picked to ensure only ripe cherries are collected, while unripe fruit is left for later passes. Workers make multiple passes—up to 5–6 rounds over several weeks—to ensure every cherry is harvested at optimal maturity. These cherries are heirloom varieties grown organically under natural forest canopies using traditional, sustainable methods.
Sorting & Processing
Following the selective hand-harvest, the coffee undergoes meticulous sorting to ensure only the ripest beans are processed. After the initial picking, the cherries are pulped and then sorted by density in water channels. This rigorous process is supported by the “Zero Defect Cherry Picking” initiative, which provides training and incentives to maintain the highest quality standards from the very beginning
Drying
After pulping, the beans are fermented in water for 24–48 hours to break down the mucilage before being thoroughly washed in clean water to halt the fermentation process. The parchment is then spread on raised drying beds for 7–10 days and turned regularly to ensure even drying and prevent mold. Once the coffee reaches a moisture content of 11–12%, it is hulled, sorted by size and density, and graded for quality to produce a cup with bright acidity and tropical fruit notes.
