Processing Styles

Semi-Washed Process - is coffee processed from the pinkish to red-coloured cherry fruit only. The cherry is pulped and washed through a mechanical demuscilager machine, similar to the semi-washed and washed coffees from Central and South America. It generally has a clean cup, with sweetness and acidity the predominate characteristics.

Double-Pass Process - is from the raisin-like, purple and black colour cherry. The fruit is left to ripen on the tree longer than normal; it is then soaked to re-hydrate the skin prior to pulping and washing. The lateness of the harvest increases the sugar content in the fruit by up to 30%. This processing style results in a more complex, dark style of sweetness.

Natural Process - is coffee from the over-ripe black fruit which has dried on the tree. Taking meticulous care to separate the red, raisin and green cherry out of the black nuts, this coffee is dried with the outer cherry husk still on the bean. This results in a full bodied and complex sweetness making it a perfect choice for espresso.

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