Harvesting and processing
The best quality is obtained by picking the ripe berries one by one by hand. Coffee fruits were mechanically depulped using a Pinhalense drum pulper, and submitted to 22 h of under-water tank fermentation.
Overripe and defective coffee cherries and foreign bodies are sorted out by hand to ensure the quality.
The parchment coffee is selected by hand to ensure that only high quality beans dry. The beans are sorted according to the weight, size, color and quality when threshing.
The selected beans are tasted to guarantee the quality of the beans to be roasted.