Coffee Processes
Washed Process
Cup profile: Clean and defined flavors, bright acidity, medium body, and citrus or floral notes.
Step
1
Selection and Pulping
The ripe cherries are carefully selected and pulped to remove the outer skin and part of the pulp, leaving the bean covered with its mucilage layer exposed.
Step
2
Natural Fermentation
The beans covered with mucilage are placed in water for 12 to 36 hours..
During this process, natural enzymes and bacteria break down the sugars in the mucilage, enhancing the coffee’s flavors.
Step
3
Washing with Clean Water
After fermentation, the mucilage is completely removed through washing with fresh water, leaving the beans clean and ready for drying.
Step
4
Controlled Drying
The beans are dried under the sun on African beds or in mechanical dryers, until they reach the ideal moisture level to preserve their quality and aroma.
Honey Process
The Honey Process is an intermediate method between washed and natural coffee.
Step
1
Partial Pulping
The ripe cherries are carefully pulped, removing only the outer skin and leaving part of the mucilage (sticky pulp) attached to the bean.
This sweet layer is what gives the process its name “Honey,” due to its honey-like texture.
Step
2
Drying with Mucilage
The beans are spread out to dry while the mucilage is still present.
During this stage, producers carefully control temperature, humidity, and drying time to avoid unwanted fermentation.
Step
3
Defining the Type of Honey
Depending on how much mucilage remains and the drying duration, different profiles are achieved:
Yellow Honey: quick drying, balanced and clean flavor.
Red Honey: slower drying, fruity sweetness with notes of honey and ripe fruit.
Black Honey: long drying under shade, intense flavor and dense body.
Step
4
Handcrafted Care
Each batch is manually monitored to ensure the desired color, texture, and flavor profile.
The result is a coffee with sweet notes, full body, and complexity, a true reflection of the producers patience and artisanal dedication .
Natural Process (Dry or Sun-Dried Method)
Cup profile: Intense body, fruity flavors (such as red or tropical fruits), pronounced sweetness, and lower acidity.
Step
1
Harvesting Ripe Cherries
The ripest cherries are carefully selected, ensuring they are at their optimal point to preserve sweetness and flavor complexity.
Step
2
Drying Whole Cherries
The cherries are spread out whole — without pulping or washing — on patios or raised African beds.
They are turned frequently to ensure even drying and to prevent mold or unwanted fermentation.
Durante este proceso, se voltean constantemente para mantener un secado uniforme y evitar mohos o fermentaciones no deseadas.
Step
3
Sugar and Flavor Transfer
As the cherries dry, the natural sugars and compounds from the fruit are absorbed into the bean, giving the final coffee sweet, fruity, and complex notes.
Step
4
Dry Pulping
Once the cherries reach the ideal moisture level, they are mechanically hulled to remove the outer skin and parchment that protect the bean.
Step
5
Final Result
The natural process yields coffees with a full body,, intense aroma, and fruity profiles — perfect for those seeking a vibrant and authentic sensory experience.