Fully Wash - Dry Hulling

Semi Wash - Wet Hulling

Specification

This process start with presorting, cleaning, floating. Depulping, pulped beans are left with mucilage and then fermented. Final process sun-drying until 10-13% moisture and then hulling to remove skin.

Allows the high acidity to shine to get floral, sour, citrus fruit flavor profile.

Natural - Sun Dry

Intermediate process between wet and dry processing. The same beginning process as full wash but drying 40% moisture, hulling, and then drying until reach 10-13% moisture content.

The coffee flavor profile produced intense sweetness level, fuller body, and medium acidity level.

Natural or Dry Process is done by sun-drying coffee cherry while the skin still attached until moisture content reaches 11%. The dried beans are then peeled to separate the skin.

Final result low acidity level with flavor profile produced overall fruity, winey, and fermented.