From the Source to the Espresso

The washing, drying and depulping

After the harvest, the cherries are submitted to washing procedures, separation of skin and pulp and left to dry, after which it will be sorted and packed in bags of 60Kg, depending on the type of coffee.

The washed coffees, as the name implies, are subjected to more washes before and after the separation of skin and pulp, reaching higher quality coffees, made ​​from very homogeneous grain and harvested by picking.

The semi-washed coffee is submitted to a faster wash after the separation of skin and pulp and before being placed to dry out.

Natural coffees are placed to dry 2 or 3 weeks after harvest, and then submitted to a mechanical separation of skin and pulp. This is the most economical process due to lower costs with the water used, causing non-uniform Grains in terms of appearance.