Once the cherries are hand sorted and cleaned, it is processed in no oxygen environment for the number of days where the fermentation happens slowly this process is complex and delicate . It took us 2 years of research with wine industry to get the tasting we wanted. We usually process Gesha and SL9 vairtey

Once the cherries are picked we remove all the floaters and unripe cherries from the lots. we pulp the cherries and remove all the mucilage from the seed . We rest the pupled coffee in the tank for 24 hours -48 hours and re wash them to clean any mucilage and dry them in our

Once the cherries are pulped we remove 30% of the mucilage from the seed using the mechanical de-mucilager. We drain the excess water from the parchement and infuse real wild honey which are sourced locally from the region. A small amount of yeast is applied to activate fermentation process for 48 hours. Once the fermentation