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During the harvest months, the stripping of
the coffee cherries is accomplished, as we say in Nicaragua, “by
finger picking just the red”. The coffee cherries are then wet
processed using plenty of very clean water derived from natural
resources of the zone. Once processed, the parchment beans are
promptly relocated and left to dry to a 13% humidity level. Once
dried, our coffee is hand-chosen, resulting in a much better
preparation as well as a higher quality yield with very few
defects. The beans are then stored in 100 lb. sacks and allowed
to settle and acclimatize. |
