Harvesting

The harvesting process is a careful and selective one. From October to December, skilled workers handpick only the ripest coffee cherries, ensuring the highest quality in every batch. These cherries then undergo washing and fermenting in water for 12-48 hours to detach the mucilage, followed by a thorough wash. Post-washing, the beans are evenly spread on raised drying beds in thin layers, allowing them to dry uniformly.