The hidden step that changes everything

After the coffee cherries are harvested, they undergo processing—and this step plays a significant role in determining how the coffee will taste in the cup.

There are several common processing methods:

Washed (wet process): Clean, bright flavors with higher acidity

Natural (dry process): Fruity, sweet, and robust flavor profiles

Honey Process: Balanced sweetness with a smooth body

Anaerobic and Experimental: Complex, wine-like, and expressive notes

Each method controls the extent to which the coffee beans interact with the pulp during drying. Minor changes in fermentation time or drying conditions can dramatically alter the flavor.

We carefully select coffees based on their processing method and roast them accordingly, ensuring that the final cup reflects both the farmer’s intent and the beans’ inherent potential.