COFFEE PLANTS ARE UNIQUE AMONG FRUIT BEARING PLANTS IN THAT THEY PRODUCE FRUIT AT VARIOUS STAGES OF RIPENESS ON THE SAME BRANCH MAKING THE HARVEST OF PERFECTLY RIPE CHERRIES A CHALLENGE. OUR GRAND CRUS ARE HARVESTED BY HAND ENSURING THAT ONLY THE RIPE CHERRIES ARE SELECTED THEN GRADED PRIOR TO PROCESSING. AFTER HARVEST, THE BEANS MUST THEN BE REMOVED FROM THE SURROUNDING FRUIT THROUGH ONE OF TWO PROCESSES.

DRY PROCESS METHOD

THE COFFEE CHERRIES ARE SUN DRIED ON LARGE TERRACES OR ON RAISED TABLES EFFECTIVELY INFUSING THE COFFEE BEANS WITH THE NUANCES OF THE COFFEE’S FRUIT. AFTER WEEKS OF CONSTANT CARE THE COFFEE CHERRIES ARE HULLED (THE OUTER FRUIT IS REMOVED), POLISHED, GRADED AND PREPARED FOR EXPORT.

WET PROCESS METHOD

IMMEDIATELY AFTER HARVEST AND INITIAL GRADING THE CHERRIES ARE WASHED (IMPERFECT CHERRIES ARE AGAIN REMOVED) AND ARE TRANSPORTED USING CANALS TO A PULP PROCESSING PLANT WHERE THE FRUIT’S FLESH IS REMOVED MECHANICALLY. THE COFFEE IS THEN FERMENTED FOR 36 HOURS IN ORDER TO NATURALLY REMOVE THE MUCILAGE. ONCE THE MUCILAGE IS REMOVED, THE BEANS ARE THEN SUN DRIED AND PREPARED FOR EXPORT.