Production Process

The fruit has several layers. The outer skin is called the pulp, followed by a sticky and silky mucilage which is where the sweetness comes from, a paper-like layer called the endocarp, and a membrane to protect the seeds. Moreover, when we process coffee, we remove these layers to reach the seeds.

Our plantations produce Arabica and Robusta coffee and are processed in three ways – washed processing, natural processing, and honey coffee. Here’s a quick guide to understanding the different processing methods.

Washed Coffee

Washed processing is a quick method that involves minimal exposure to sunlight. Once the cherries are picked, defective and unripe cherries are separated from ripe ones. Then, these cherries are soaked in water to remove poor-quality cherries. If the cherries float in water, the seeds are defective. The higher quality cherries are generally dense in water.

Their seeds are extracted to prevent the fermentation of the coffee bean inside the cherry. Even the mucilage is removed which leaves the bean exposed to ferment naturally. The beans are thoroughly washed to remove excess layers of mucilage. Finally, the beans are rested on flatbeds to dry till it reaches the desired moisture content.

Naturally Processed Coffee

The cherries are exposed to the sun as they are spread out on flatbeds or bricks to ensure they dry evenly. They are raked by hand regularly to reduce the risk of fermentation. They remain in contact with the fruit for an extended period allowing the beans to draw in all the flavors of the fruit. This is why naturally processed coffee is relatively lower in acidity, heavy-bodied, and has a sweeter flavor profile.

Once they are dry, the pulp is separated from the fruit to remove the seeds. The difference between washed and natural coffee is that you’re letting the fruit and the sugars from the skin go into the seed through the drying process, and in the washed process you’re washing it clean, so you don’t get those flavors in there.

Honey Processed Coffee

After the processor attains the target level of mucilage, the coffee beans are spread out on patios or beds for drying. The beans are turned and raked constantly to prevent the chances of fermentation or rotting. This also reduces the moisture content to a desirable percentage. At this point, the coffee beans look like candied nuts, hence the name ‘honey’ process.