Traditional Process

Natural Process

After harvesting, the fruit is taken to dry, and may be washed at this stage to ensure that the cup remains clean. The drying process can take place on different surfaces, such as patios, canopies or African flowerbeds.

This step requires a lot of attention, as the cherries need to be moved regularly in the first few days to avoid damage and ensure faster drying.
uniform.

The result is a coffee with a higher concentration of sugars on the surface, which enhances its sweetness and body. This method is often used by producers located at low and medium altitudes, especially in high plateau areas, where climatic and geographical conditions favor a
faster drying.

Fermented Washed

This method begins with pulping, followed by a fermentation process that aims to remove the mucilage from the parchment. Fermentation adds complexity to both the processing and the sensory profile of the coffee, but requires strict control. It is the most commonly used processing method by small producers.

Honey

After the husk is removed, the parchment beans, still with pulp residue, are sent for drying. During this process, as they lose moisture, the organic matter ferments on the surface of the parchment. This characteristic contributes to a coffee with greater sweetness and more intense acidity.

The amount of sugars present and the environmental conditions influence the degree of fermentation, impacting both the appearance of the grain and its flavor profile.