Our processing methods
We constantly seek out new, unique and exotic coffee profiles, distinguished by innovative and controlled fermentation techniques at every stage of the process. We combine traditional methods with new technologies to highlight the nuances and complexity of each bean, guaranteeing a cup of coffee with authentic flavors, a balanced body, and an unparalleled sensorial experience for coffee lovers.
Coffee fermentation is a key process for ensuring the highest quality in each bean. Through this method, we accentuate the aromas, sweetness, and characteristic flavors that make Manoa unique. Thanks to our diverse varieties and fermentation techniques, we offer an exceptional sensorial experience, highlighting the qualities that every coffee lover seeks in the world’s finest coffees.
Washing
Honey
Natural
NATURAL PROCESS
Traditional and artisanal method:
It is the oldest drying process, where although machinery is used in some stages, most of the work depends on the coffee grower.
Dried with shell:
The cherry is left whole, preserving its shell and the seed inside, taking advantage of sunlight and natural environmental conditions for drying.
Unique flavor profile:
This method highlights intense, fruity flavors, with wine notes and a robust body, characteristics highly appreciated in high-quality coffees.
NATURAL PROCESS
Traditional and artisanal method:
It is the oldest drying process, where although machinery is used in some stages, most of the work depends on the coffee grower.
Dried with shell:
The cherry is left whole, preserving its shell and the seed inside, taking advantage of sunlight and natural environmental conditions for drying.
Unique flavor profile:
This method highlights intense, fruity flavors, with wine notes and a robust body, characteristics highly appreciated in high-quality coffees.
HONEY PROCESS
Selection and pulping:
The ripe cherries are carefully harvested and the husk is removed, leaving the grain coated with mucilage.
Mucilage drying:
During the drying process, the mucilage—a sticky, sugar-rich layer—provides essential nutrients, enhancing the flavor profile.
Flavor and complexity:
This method, known as the Honey process, brings out the natural sweetness of coffee and enhances its aromatic complexity, with fruity notes and exceptional balance.
Selection and pulping:
The ripe cherries are carefully harvested and the husk is removed, leaving the grain coated with mucilage.
Mucilage drying:
During the drying process, the mucilage—a sticky, sugar-rich layer—provides essential nutrients, enhancing the flavor profile.
Flavor and complexity:
This method, known as the Honey process, brings out the natural sweetness of coffee and enhances its aromatic complexity, with fruity notes and exceptional balance.
WASHED PROCESS
Coffee pulping:
The outer layers of the fruit are removed to expose the internal membranes and mucilage that covers the seed (coffee bean).
Controlled fermentation:
Through the action of water and specialized containers, fermentation begins, a key step in breaking down and eliminating mucilage.
Preparation for the next process:
At the end of fermentation, the pulp is completely separated from the beans, leaving them ready for the next stages of processing.
Coffee pulping:
The outer layers of the fruit are removed to expose the internal membranes and mucilage that covers the seed (coffee bean).
Controlled fermentation:
Through the action of water and specialized containers, fermentation begins, a key step in breaking down and eliminating mucilage.
Preparation for the next process:
At the end of fermentation, the pulp is completely separated from the beans, leaving them ready for the next stages of processing.
