This coffee is harvested according to strict ripeness criteria, ensuring that only perfectly ripe cherries are selected. The coffee cherries are then packed into Grain Pro bags and transported to our processing centre, La Pradera. Upon arrival at La Pradera, the cherries undergo a meticulous quality control process, which includes manual sorting and flotation, to remove any low-density, green or defective cherries.

Once selected, the cherries undergo a 30-hour underwater fermentation, a critical step that enhances the coffee’s flavour profile. We carry out this controlled fermentation process because it allows the sugars, organic acids and other compounds within the cherries to break down gradually, stimulating the development of a complex profile.

The 30-hour fermentation period is carefully calibrated to achieve the perfect balance between developing flavour complexity and preserving the coffee’s inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character.

After fermentation, the cherries are pulped and the mucilage is thoroughly washed away. The water used in our washing process is recycled and reused to float subsequent batches of cherries.

The wastewater generated during our washing process is treated using our green filtration system. This system filters the water through a series of specialised tanks before irrigating it onto beds of vetiver grass. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing centre, ensuring an environmentally sustainable operation.

Once the coffee has been washed, it is spread out on raised beds for exotic varieties or in our Elbas drying station for larger batches. The team monitors them closely to ensure uniform drying and optimal quality. We aim for a moisture content of 9.5%–11%, which is the perfect point for us.

The green beans are placed in a steam chamber where the silver skin is removed from the bean, before being immersed in spring water. When the coffee is saturated with water, it is sent to the extractors where the beans come into direct contact with sugarcane ethyl acetate for 8 hours, which dissolves the caffeine content.

The decaffeinated coffee is then dried in a chamber until it reaches the same moisture content it had before the process.