Freshly Roasted Coffee
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Prepared 𝐝𝐚𝐢𝐥𝐲 𝐚𝐧𝐝 𝐬𝐡𝐢𝐩𝐩𝐞𝐝 𝐟𝐨𝐫 𝐦𝐚𝐱𝐢𝐦𝐮𝐦 𝐟𝐫𝐞𝐬𝐡𝐧𝐞𝐬𝐬 𝐚𝐧𝐝 𝐟𝐥𝐚𝐯𝐨𝐫
𝐎𝐮𝐫 𝐟𝐚𝐫𝐦 𝐫𝐞𝐬𝐢𝐝𝐞𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐜𝐞𝐧𝐭𝐫𝐚𝐥/𝐬𝐨𝐮𝐭𝐡 𝐫𝐞𝐠𝐢𝐨𝐧 𝐨𝐟 𝐏𝐮𝐞𝐫𝐭𝐨 𝐑𝐢𝐜𝐨, 𝐢𝐧 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐭𝐡𝐞 𝐭𝐡𝐫𝐞𝐞 𝐭𝐚𝐥𝐥𝐞𝐬𝐭 𝐩𝐞𝐚𝐤𝐬 𝐨𝐟 𝐭𝐡𝐞 𝐢𝐬𝐥𝐚𝐧𝐝 (𝐂𝐞𝐫𝐫𝐨 𝐌𝐚𝐫𝐚𝐯𝐢𝐥𝐥𝐚, 𝐓𝐫𝐞𝐬 𝐏𝐢𝐜𝐚𝐜𝐡𝐨𝐬, 𝐚𝐧𝐝 𝐂𝐞𝐫𝐫𝐨 𝐏𝐮𝐧𝐭𝐚). 𝐁𝐥𝐞𝐬𝐬𝐞𝐝 𝐰𝐢𝐭𝐡 𝐚 𝐯𝐚𝐫𝐢𝐞𝐝 𝐜𝐥𝐢𝐦𝐚𝐭𝐞 𝐚𝐧𝐝 𝐚 𝐟𝐞𝐰 𝐟𝐫𝐞𝐬𝐡 𝐰𝐚𝐭𝐞𝐫 𝐬𝐩𝐫𝐢𝐧𝐠𝐬, 𝐨𝐮𝐫 𝐜𝐨𝐟𝐟𝐞𝐞 𝐭𝐫𝐞𝐞𝐬 𝐛𝐞𝐧𝐞𝐟𝐢𝐭 𝐟𝐫𝐨𝐦 𝐚 𝐮𝐧𝐢𝐪𝐮𝐞 𝐲𝐞𝐚𝐫 𝐫𝐨𝐮𝐧𝐝 𝐰𝐞𝐚𝐭𝐡𝐞𝐫, 𝐩𝐞𝐫𝐟𝐞𝐜𝐭 𝐟𝐨𝐫 𝐬𝐩𝐞𝐜𝐢𝐚𝐥𝐭𝐲 𝐜𝐨𝐟𝐟𝐞𝐞 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧.
COFFEE PROCESSING METHODS USED IN OUR PRODUCTS
We de-pulp our coffee cherries, then store them for at least 24 hours, allowing them to ferment. After which, we washed them, removing all the mucilage left. Once clean, we sun-dry them for 4-6 days approximately (depending on the weather). Finally they are ready to be peeled and roasted.
Our fresh coffee cherries are de-pulped, but allowed to dry without washing. Most of the cherry is gone, but there's golden/sticky mucilage remaining; reminiscent of honey, which is where the process gets its name. The result is a naturally sweet, fruit-foward cup of coffee.
Dry processed coffees are dried in the full cherry. Which is why they tend to have more fruit and fermented flavors, because the bean has more time to interact with the natural sugars from the cherry. We use this process in our "coyol" cherries, which are picked near the end of the harvest.
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