Processing

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.

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Roasting

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.

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