The process begins with the pulping stage, in which the fruit’s shell is removed to expose its inner membranes or mucilage, a sticky substance that covers the seed. This is a wet process that requires large amounts of water and specific equipment, such as tanks or containers, where the fruit ferments for 12 to 24 hours. During this time, fermentation facilitates the removal of the mucilage, thus allowing the pulp to be separated from the coffee beans.
$20
The process begins with the pulping stage, in which the fruit’s shell is removed to expose its inner membranes or mucilage, a sticky substance that covers the seed. This is a wet process that requires a considerable amount of water, as well as specific equipment, such as tanks or containers, where the fruit ferments for 12 to 24 hours. During this time, fermentation facilitates the removal of the mucilage, thus allowing the pulp to be separated from the coffee beans.
After the ripe cherries are harvested, the coffee beans are carefully pulped to begin the drying process. During this stage, the mucilage, a sticky, honey-like layer that coats the bean, provides nutrients, sugars, and intense notes, highlighting a balanced, fruity profile.
This is the oldest and simplest drying method, characterized by its artisanal process. It requires little machinery, which means greater effort on the part of the grower. It consists of drying the whole cherry without removing its husk, taking advantage of the action of the sun and the environment. This process gives the seed unique characteristics, highlighting exotic and vinous flavors, with a full body and intense fruity notes.
Sign up to receive information about our products, news,
and special offers in your email.
