The manufacturing:

Coffee is a very delicate product, therefore after-picking curing must be quite rapid.

There are two methods to cure the ripe, red coffee cherries: the dry method (natural) and the humid method (washed).

The first method consists in exposing the product for drying in special drying areas, possibly under the sun in patios, where the berries are laid for 15 to 20 days; drying can be carried out artificially too. After that, the cherries are cleaned by mechanical sieves.

The second method gives better final results and consists in putting the picked berries into large water drums where they remain until the parchment membrane and the film are removed from the seed.

Then the seeds are moved to fermentation tanks, where they are cleaned again and again to remove any residue thanks to the movement of the water. They are then passed through drying systems and processed for approximately 30 days until the parchment is removed and they acquire their taste and aroma.

After the parchment has been removed, it is necessary to improve the global appearance of the beans by eliminating any imperfections from the lot. This phase consists in cleaning them, removing any residuals and sieving the beans to separate them according to their size.