The coffee cherry is initially green and turns to red, yellow or orange when it has matured and is ready for harvesting.Although picking coffee cherries one-by-one by hand is very labour intensive, it produces the best quality coffees.


The aim of the depulping process is to remove the outer skin and pulp (mesocarp) of the coffee cherry, extracting the coffee beans housed inside the cherry.


The mucilage that covers the outside of the coffee beans now needs to be removed by way of fermentation. Fermentation creates an environment of enzymatic activity that breaks down the mucilage, softening it so that it can more easily be removed later through washing.

Sorting and cleaning

Once the cherries have been harvested, they are sorted and cleaned. Cherries that are unripe, overripe or damaged are removed, as is any debris such as soil, twigs and leaves. This is most commonly carried by winnowing using a large sieve.


Following the processing of the coffee beans, they have to be dried. After the coffee has been processed, it has a moisture content of around 45 – 60 percent.

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Our quality control starts right from the farm we monitor the coffee picking, drying, roasting and packaging. Guaranteeing you an excellent cup of coffee.