Processing Details
Harvesting Method
1. Selective handpicking of only fully ripe cherries.
2. Cherries are inspected to ensure uniform ripeness and high sugar content. 3. Cold-water flotation is performed to remove floaters, underdeveloped cherries, and leaves.
4. Cherries rest briefly to stabilize temperature and allow sugars to homogenize.
Fermentation Process
5. First Stage – In Cherry Oxidation (12–24 hours). Cherries undergo controlled oxidation to soften the mucilage and
develop floral–citrus precursors.
6. Second Stage – Extended Anaerobic Fermentation (48–72 hours)
Cherries are sealed in oxygen-free tanks, allowing fruit-forward esters to develop. Temperature is monitored to maintain clean, aromatic fermentation.
7. Third Stage – Post-Depulping Fermentation (24–36 hours)
After depulping, parchment undergoes a second fermentation stage to refine sweetness and enhance caramelized notes.
Post-Fermentation
8. Washing Phase. Parchment is washed using clean mountain water until mucilage reaches the desired tactile and sensory level. Water is managed carefully to preserve acidity and floral complexity.
9. Thermal Shock (Optional depending on lot). A brief warm-water shock may be applied to fix aromatic compounds and improve clarity in the cup.
Drying Method
10. Raised–bed drying for 15–25 days. Slow drying under controlled shade to maintain fruit integrity.
Parchment is turned constantly to achieve even moisture reduction.
11. Stabilisation. Once reaching 10–11% moisture, coffee is bagged in GrainPro and restedfor 12–20 days to stabilize and harmonize flavors.
