Most Arabica beans are wet processed. The pulp is removed from the coffee cherry and the bean is dried. They are separated by size and transported to large, water-filled fermentation tanks. The pulped and fermented beans are then sun-dried to prepare for storage. The beans are sorted and evaluated for flaws and imperfection both by machine and hand, ensuring that only the finest quality will be exported.



Roasting is the crucial process that brings out the alluring aromas and flavours of the coffee bean. The degree of roasting can range from light to medium, medium-dark and dark. Coffee experts also use the roasting process to highlight unique characteristics of the coffee beans, such as their origin, variety or desired flavour.