Washing Process

Coffee is carefully handpicked by farmers mostly in the morning. During the afternoon, harvested coffee is delivered to washing stations or designated collection sites where we pick them by bikes, vehicles or boats. At the washing station, well trained staff sort the cherry by hand and by the floating system to check the density and the quality of the bean. On average most of the coffee that gets to the station is well picked as we train our farmers on how to pick their coffee properly.

Accepted coffee beans are processed by pulping machines mostly overnight and then leave it for 12 to 16 hours in the fermentation area. To ensure the complete removal of mucilage, the parchment coffee is soaked in clean water for 8 hours before being washed in grading channels. SMC washing station have three grading depending on size and density of the parchment where A represents the highest quality and bean quality and B being the least and less likely to have because of the floating and sorting of the bean at the reception.

After those wet processes (fermentation, soaking, washing, and grading), the coffee is transferred to raised beds. This section consists of the covered sheltered section where station employees sort any defective bean before the coffee is transferred to the drying raised beds. The drying process takes approximately two to four weeks depending on weather conditions. After this process beans are taken to the dry mill and sorted again before export.