This process begins at the farm by always selecting optimal ripe cherries. These are then immediately depulped and placed in fermentation tanks. Depending on temperature conditions (hot-cold), the coffee is ready to be washed approximately between 24 -36 hours after picking.
After being washed (removal of mucilage), and classified, the coffee is transported without contamination to the dry mill where each lot is then spread out at about 3 inch thick layer, moving the coffee about four times a day. We emphasize slow-drying, and drying of a Washed process usually takes 10-12 days (depending on the weather).