Pulped Natural (Honey)
The coffee cherry is held in water during the night after it is picked. The following morning the cherry is depulped with the least amount of water (preferably NO water) at the wet mill. Once the depulping is complete, we send the coffee beans with 100% of its mucilage to the dry mill, Don Esteban.
At Don Esteban we dry on plastic tarps for the first two days in order to dry the mucilage before we move it onto African beds. Here the parchment is moved often (3 – 4 times/day). Where we then finish drying in 50% shade for the following 12 to 15 days until the humidity comes down to 12%. Total drying time is approximately 14 to 16 days.
After the parchment is dried we make sure the coffee rests for at least 30 days before we start milling it for export