Arabica Monsooned Malabar AA

The harvested coffee cherries are first selected, either mechanically or in water tanks, to remove unripe cherries and other foreign matter. They are then processed with depulpers to remove the skin (exocarp) and pulp (outer mesocarp).

With a portion of the mucilage (inner mesocarp) left on the parchment (endocarp), the coffee beans are fermented in water tanks for around 14 to 36 hours. During this time, the microorganisms in the beans help break down the mucilage with their enzymes.

The beans are then washed with fresh water and laid to dry on either cement patios or raised beds, or in some cases placed in mechanical dryers. They are turned regularly to avoid unwanted mold and further fermentation, and when the beans reach around 11% humidity they are stored in parchment (endocarp), before being milled and bagged.