Farmers selectively handpick the ripest, reddest cherries, which are then delivered to the cooperative’s wet mill on the same day. All farms delivering to the wet mill are located within a 3 mile radius and deliver to the mill via a variety of methods – including motorbike, wheelbarrow and bicycle! Cherries are hand sorted prior to pulping, with damaged and under ripe cherries being separated out from the red, ripe lots, and are further defined into lots according to quality. After pulping the coffee is fermented for between 16 and 24 hours. After fermentation, the coffee is washed in clean, fresh water to remove all traces of mucilage before being delivered through sorting channels to dry on raised beds.
While it is drying, parchment coffee is sorted again to remove any discoloured or damaged beans. When it achieves optimal humidity, the parchment coffee is then delivered to the dry mill where it is given an ‘outrun’ number, defining it by the week in that season, the dry mill and the delivery number for that week.