THE CRAFT — 01
Process
Every green bean carries the fingerprint of how it was processed. Here’s what washed, natural and honey really mean — mapped to the varieties we roast.
01 — PROCESS
Washed
The cleanest, most transparent process. Cherries are de-pulped and fermented to strip every trace of fruit, leaving a crisp, bright cup where the origin speaks for itself.
BODY
LIGHT
ACIDITY
HIGH
SWEETNESS
CLEAN
DRYING
8–12 DAYS
01 / DE-PULP
The Pulping
Skin and pulp are stripped mechanically within hours of picking, before any fermentation starts.
02 / FERMENT
The Ferment
Beans rest in water tanks for 24–72 hours until the mucilage fully dissolves away.
ROASTS FOR THIS PROCESS
02 — PROCESS
Natural
Cherries are dried whole in the sun, fruit still on the bean. The result is heavier and sweeter — think berry, wine and chocolate — with fuller body and a rounder finish.
BODY
FULL
ACIDITY
LOW–MED
SWEETNESS
INTENSE
DRYING
20–30 DAYS
01 / FLOAT
The Float
Cherries are floated in water so unripe and damaged fruit can be skimmed off.
02 / SUN
The Sun
Whole cherries dry in the sun for weeks, raked and turned by hand every day.
ROASTS FOR THIS PROCESS
03 — PROCESS
Honey
The middle path: the skin comes off but the sticky mucilage stays on through drying. It builds syrupy sweetness and soft acidity — the clarity of washed with the depth of natural.
BODY
MEDIUM
ACIDITY
BALANCED
SWEETNESS
SYRUPY
DRYING
12–20 DAYS
01 / DE-PULP
The Pulping
The skin is removed but the sticky mucilage is left clinging to the bean.
02 / REST
The Rest
Beans dry with that honey-like layer intact, turned often to avoid fermenting.
ROASTS FOR THIS PROCESS
