Bean History & Cup Profile
Harvesting
Coffee is almost exclusively hand-picked during the harvest period from October to December. To ensure optimal ripeness, workers make multiple passes—up to 5–6 rounds over several weeks—selecting only the red cherries and leaving unripe fruit to mature. These heirloom varieties are grown organically under natural forest canopies, following sustainable, small-scale farming traditions.
Sorting & Processing
Meticulous cherry sorting is conducted immediately after harvesting to ensure only the ripest beans are processed. This quality control is supported 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 high standards required for specialty grade coffee
Drying
After selective hand-picking, ripe cherries are pulped to remove the skin and fruit, followed by fermentation 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. They are turned regularly to ensure even drying until the parchment reaches a moisture content of 11–12%. Finally, the coffee is hulled, sorted by size and density, and graded for quality before being bagged for export.
