Natural (Unwashed) Coffee Process
Red cherry is picked and freshly sorted before pulping. Over-ripe and under-ripe beans are handpicked and separated before processing. Fresh red cherries are supplied to the washing stations. Coffees are pulped and allowed to ferment naturally. The fermented coffee is washed with clean running water, soaked in clean water and then dried to retain about 11.5% of moisture. Dried parchment coffee is stored in field warehouse until it is transported for further processing to AddisAbaba. The parchment coffee is processed in dry processing warehouse to remove the husks and the clean beans are packaged in label bags (60Kg bags) for export.