Preparation of the coffee

The coffee is dry-processed by spreading and turning the coffee fruits until they only contain around 12% water. This process takes up to five weeks. The fruit skin and pulp are then removed to produce Robusta coffee and Arabica coffee from Brazil and Ethiopia.

Wet processing begins no later than 24 hours after harvesting by pre-cleaning the fruit with water. The fruit skin and pulp are then removed. The fruit is then placed in fermentation tanks, where a fermentation process takes place that liquefies the mucilage on the fruit and makes it washable. The beans are then dried in the sun until they contain around 12% water. Arabica coffee that does not come from Brazil or Ethiopia is processed in this way. This method results in higher quality coffee.