Goal: Select ripe cherries to ensure quality and sweetness.

• Ripe cherries are carefully handpicked to maximize flavor consistency.
• Overripe, underripe, or damaged cherries are sorted out during harvesting to prevent defects in the final coffee.

Goal: Remove defects and prepare cherries for drying.

• Cherries are cleaned to remove dirt, leaves, and other debris.
• Floatation separates defective cherries (float) from high-quality ones (sink).
• Additional visual sorting ensures uniformity and cleanliness before drying begins.

Goal: Reduce moisture content to 10-12% for safe storage.

• Cherries are spread in a single layer on raised beds, patios, or in mechanical dryers, depending on the region.
• Drying can take 2-4 weeks and requires consistent turning to prevent mold or uneven drying.
• During bad weather or at night, cherries are covered to protect them from rehydration.

Goal: Prevent fermentation and ensure even drying.

• Cherries are turned several times daily to maintain consistent drying.
• Turning prevents heat buildup, mold formation, and uneven moisture retention.
• Proper turning preserves the fruit-forward flavor and clean fermentation.

Goal: Remove the dried outer layers to expose the green beans.

• Once dried, the outer layers (skin, dried mucilage, and parchment) are removed using a hulling machine.
• This step reveals the green coffee beans inside, which are then sorted for quality.

Goal: Preserve the beans' unique flavor and quality.

• Hulled beans are stored in jute bags lined with hermetic liners (e.g., GrainPro) to protect against moisture and pests.
• Cool, dry, and stable storage conditions ensure the coffee retains its fruity and vibrant flavor characteristics.