2014 SCAI Champion Arabica
We work together with the most competent farmers and coffee experts to have our coffee beans processed to its best quality. Our coffee beans are 100% organic, no heavy metals, no pesticides.
We have several kinds of coffee processing such as WASH PROCESS, NATURAL PROCESS, HONEY PROCESS, and SEMI WASHED PROCESS
We have several kinds of coffee processing such as WASH PROCESS, NATURAL PROCESS, HONEY PROCESS, and SEMI WASHED PROCESS
Arabica Wash Process
Wash process is the most common and simplest method of coffee processing. We put the harvested coffee cherry into sink, the good quality cherry will submerge, and the rest will float on the water surface. This is the way we filter the good coffee cherries from the bad ones. After we get all the best cherries of the batch, we peel the beans from the fruits, and let them ferment for 8-12 hours to generate fruity acidity, then we wash the remaining mucilage, and dry them under the sun for more or less 10 days until the moisture content reduced to 12%. Then we remove the husk, and sort the flawed beans out. The Wash beans has a fairly light body taste and has a very smooth after taste that really comforts the feeling.
We are proud that our DRY ARABICA is selected as 2014
SCAI Champion
We are proud that our DRY ARABICA is selected as 2014
SCAI Champion
Semi Washed Process
The process is very similar to wash process, but instead of drying until the moisture content reach 12% inside the husk, we dry them only until the moisture reach 60%, then we remove the husk. After we get the green coffee beans, we put them back under the sun until they are fully dried. This type of coffee has a light body taste and less sour taste. The after taste still feel very smooth.
Natural Process
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As usual we sort the best beans first, then we place them under the sun for around 40 days until the content of the water reduced to 12%. The beans will naturally get dry inside their cherries, absorbing pectin layer and the essence of the fruits, creating a fine aroma and strong taste. Then we remove the husks using hulling machine.
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Honey Process
We remove the skin and pulp of the coffee cherry, and we sun-dry the beans with their mucilage still attached. When they're dry, we remove the husks and and some of the remaining dried mucilage. Honey process is more complicated because constant turning of the cherries when they are dried is required to prevent over-fermentation. Therefore this process requires larger space and longer time.
Honey process is unique because it enhances the sweetness of the beans and its original flavour. Therefore it is called "Honey Process". This process is more difficult and has a higher risk. If it's not done correctly, the aroma could turn bitter. But when it is done properly, it would reduce the acidity and enhance the aroma.
Honey process is unique because it enhances the sweetness of the beans and its original flavour. Therefore it is called "Honey Process". This process is more difficult and has a higher risk. If it's not done correctly, the aroma could turn bitter. But when it is done properly, it would reduce the acidity and enhance the aroma.