To process the coffee fruits, the coffee beans are separated from the pulp at first, using one of two possible approaches: dry or humid processing.
During the dry process the coffee fruits are either dried by the sun or by a mechanical drier. The fruits are afterwards winnowed; remaining parts of the pulp are taken off and then sieved again. This process allows all the impurities to be separated from the coffee beans.
We use the humid procedure in our process, which is more expensive than the dry variant but also more prestigious. It uses flowing channels where the fruits are dragged and sieved in order to remove their shells before putting them in fermentation stacks. Here the coatings are taken off by means of repeated washings. The extracted beans are dried by the sun or artificially and freed from the last remaining pulp particles.