Processing
Natural and washed processing that preserves origin character.
Post-harvest processing is where cup quality is made or broken. We work with washing stations that follow strict natural and fully-washed protocols to protect the beans' inherent character.
Our processing partners handle both wet and dry methods, matched to the buyer's cup profile requirements. Natural processing delivers heavier body and fruit-forward sweetness; washed processing highlights clean acidity and origin clarity. Both are executed to specification for export.
What we deliver
Fully washed
For clean, bright cups with pronounced acidity — favored by specialty buyers.
Natural / sun-dried
For fruit-forward sweetness and heavy body — ideal for espresso blends.
Honey / semi-washed
Available on request for premium micro-lots.
Controlled drying
Raised beds and moisture monitoring to hit 10–12% moisture target.
How it works
Cherry sorting
Ripe cherries selected; underripe and overripe removed at reception.
Pulping or drying
Washed lots pulped and fermented; naturals sun-dried on raised beds.
Moisture control
Beans dried to 10–12% moisture, checked with calibrated moisture meters.
Resting
Parchment rested before hulling to stabilize the cup.
- Moisture 10–12% at export
- Water activity monitored on premium lots
- Raised-bed drying for natural processing
Common questions
Can you supply washed and natural in the same container?
Yes — split containers with clearly labeled and separated lots are standard practice for us.
Do you offer honey process?
On request, for micro-lot volumes with advance planning around the harvest calendar.
Let's build long-term
coffee partnerships.
Serious buyers, consistent quality, and delivery you can plan around. Speak to our export team.