Start to Finish in Pictures

Semi-Wash |  Full Wash |  Honey |  Natural

 

Cherries result in the sweetest and best quality coffee. 

Coffee is selectively picked several times during the harvest season

Coffees processed traditionally or using the honey and full wash methods are pulped

Sometimes the de-hulling machine isn’t super effective.

Coffee beans with the hull still on them are sorted out so they can go through the machine again.

Semi Washed coffee is partially washed in a bucket after pulping

The pulped coffee is soaked in a tiled tub for up to 24 hours

Water and gravity help separate coffee of different densities of full washed coffee before being dried 

Semi Washed coffees are usually dried outside on tarps or concrete until the water content is down to about 28%

Full Washed coffee is completely dried in the hull inside a green house

The pulped coffee is dried in the sticky sweet mucilage, hence the name “honey process”

Natural processed coffee is dried in its red or purple skin and monitored to prevent fermenting (see coffee on far right tarp)

All the different types of processes are de-hulled when dried.

The only exception is the semi wash which is de-hulled while still partially wet, hence the name “wet-hulled.” 

Sometimes the de-hulling machine isn’t super effective.

Coffee beans with the hull still on them are sorted out so they can go through the machine again.

For natural coffee, sometimes a special machine is used to ensure the coffee doesn’t break or chip in the process. 

The farmer group hires out local women to sort the dried coffee to ensure that any small sticks, rocks, or bad beans are separated out. 
The sorted coffee is blended in large batches to ensure a uniform taste if the coffee comes from different farms in the area

The stored and blended coffee is put into grain pro bags and burlap sacks after being stencild. These will be shipped to the port city for export.