Green Coffee Processing Stage
Green coffee is the seed of the coffee cherry. Usually, there are two seeds in each cherry, but about five percent of the production results in a rare mutation when, instead of two seeds, a single, round, small seed forms.
In the coffee world, we know this mutation as a peaberry green coffee bean. It’s unique, and as a result of being consistent in sizing, the roast development on each bean is also consistent, which results in an even roast with solid flavors based on the coffee's origin, soils, and processes used.
Harvesting: all our coffees are harvested by hand, one cherry at a time, with care to not harm the tree and to avoid stripping the leaves from the branches.
Removing pulp stage. Removing the pulp requires a machinery setup where the pulp is removed, and depending on the process.
Sun drying the beans/seeds covered by the hard chaff/cascara for about one-two weeks, depending on whether and the level of humidity we are looking for. For this stage, we use a specialty tool that tell us the precise humidity of the seeds before moving to the final stage that happens at the farm.
Coffee Cherries are transported to our processing facility, where we sort the cherries and prepare them for the next stage.
Pulp has been removed and now is at the gold stage where the coffee seeds are ready for either honey process/wash process or any fermentation process we would like to implement.
Green coffee separation from the chaff/cascara. We use a whole different setup of machinery where the hard shell protecting the seeds is softly broken without hurting the actual green bean, allowing it to be separated on its own.