Description
After the cherries are pulped, the beans are soaked in fresh spring water for 24–48 hours, depending on weather conditions. This crucial stage, known as wet fermentation, activates natural enzymes that gently break down the remaining mucilage, leaving the beans perfectly clean.
Once fermentation is complete, the beans are carefully washed in flowing water through special channels. This meticulous process removes even the smallest traces of mucilage, leaving only clean parchment-covered beans, ready for drying.
The beans are then spread out on raised African beds under the sun, where they dry for about two weeks until they reach the optimal moisture level of 11%. This ensures long-lasting stability while preserving the exceptional quality and distinctive character of Yirgacheffe coffee.
