After pulping the coffee, fermentation usually takes 12 to 48 hours, depending on: ☀️ Temperature 🌍 Altitude 💧 Climate conditions In Sidamo, Ethiopia, we normally ferment for 24–36 hours. During fermentation, natural enzymes break down the sticky mucilage around the bean. When the parchment feels rough (not slippery), it’s ready to wash. 🚿 After fermentation: We wash the coffee thoroughly with clean water Remove the waste mucilage Then move it to drying beds for slow, even drying This step is
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After pulping the coffee, fermentation usually takes 12 to 48 hours, depending on: ☀️ Temperature 🌍 Altitude 💧 Climate conditions In Sidamo, Ethiopia, we normally ferment for 24–36 hours. During fermentation, natural enzymes break down the sticky mucilage around the bean. When the parchment feels rough (not slippery), it’s ready to wash. 🚿 After fermentation: We wash the coffee thoroughly with clean water Remove the waste mucilage Then move it to drying beds for slow, even drying This step is
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Coffee processing is essential in bringing out the best of a coffee’s natural flavors. Here’s a farmer from Finca de Garces carefully performing the washed process, a method known for consistency and control. The coffee cherries are de-pulped and soaked in water to remove mucilage, resulting in a cleaner cup with brighter acidity and enhanced flavor clarity. Washed coffees offer balance and sharper acidity, but each result is still dependent on the inherent taste of the cherries. Each method has
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Coffee processing is essential in bringing out the best of a coffee’s natural flavors. Here’s a farmer from Finca de Garces carefully performing the washed process, a method known for consistency and control. The coffee cherries are de-pulped and soaked in water to remove mucilage, resulting in a cleaner cup with brighter acidity and enhanced flavor clarity. Washed coffees offer balance and sharper acidity, but each result is still dependent on the inherent taste of the cherries. Each method has
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The Biochemistry of “Honey Process” 🐝 Why does our 787 Coffee taste so naturally sweet? It’s not magic—it’s organic chemistry. We use the Honey Process at our farm, a method scientifically proven to alter the flavor compounds inside the green coffee bean. Here is the breakdown from recent agricultural studies: 1. The Mucilage Factor: When we harvest our hand picked coffee, we depulp the cherry but intentionally leave the sticky, pectin-rich layer (mucilage) on the bean. This layer is packed wit
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The Biochemistry of “Honey Process” 🐝 Why does our 787 Coffee taste so naturally sweet? It’s not magic—it’s organic chemistry. We use the Honey Process at our farm, a method scientifically proven to alter the flavor compounds inside the green coffee bean. Here is the breakdown from recent agricultural studies: 1. The Mucilage Factor: When we harvest our hand picked coffee, we depulp the cherry but intentionally leave the sticky, pectin-rich layer (mucilage) on the bean. This layer is packed wit
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Natural process: fermentation inside the fruit In the natural process, the coffee cherry dries completely with the fruit intact, which triggers an intracellular fermentation driven by the yeasts and bacteria naturally present in the mucilage. As the fruit begins to dehydrate, these microorganisms transform its sugars and create the foundation for the coffee’s final flavor. One of the biggest challenges of this method lies in the drying stage. Because the fruit remains whole, moisture is retained
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