A long process awaits the red cherry. The next step is to remove the surrounding fruit pulp from two coffee beans. This is done either by wet or dry process.
Through the wet method the cherries are washed in large tanks from which the water carries them into system of channels. Staying in contact with the fresh-flowing water helps loosen the outer skin, while the cherries are carried towards a depulping machine. Here they loose their skin, but the running water takes the beans through various screens, sleeves and sluices which further sort the beans by size and weight. At last the beans arrive in fermentation tank. The fermentation is monitored and controlled, as not to develop off-flavours in the bean themselves. The parchment beans are rinsed, drained and spread out on patios and left to dry in the sun.
In spite of its description, the dry processing begins with the washing of the cherries. The cherries are then spread out to sun-dry on patios. They are hand turned for about three weeks. When only about 12 per cent of their moisture remains they are stored in silos or sent on for final processing at the mill.
From this point onwards the procedures are the same for both beans processed by the two different methods: they are stored in silos, normally with the parchment still on. The next step is milling. Milling removes the parchment entirely. The beans are sorted and any defective bean is removed .The coffee beans are polished, screened, sorted and graded, and ready for shipment.
The coffee bags arrive in our warehouse in Imriehel. Our roast master carefully examines the beans. A process of ‘Cupping’ follows, to ensure the quality and the flavour of the beans.