Coffee is a cherry, and there are two main methods for separating the coffee bean from the pulp: wet ( washed ) and dry ( natural ) processing. Both methods have a major influence on the taste of the coffee.

Dry processing

In the dry method, the coffee cherries are spread out on cement floors, tables or tamped earth and turned regularly so that they dry evenly. This process can take up to five weeks, depending on the climate. During drying, the sugary pectin layer is absorbed into the bean, giving it a sweet aroma.

The quality of natural coffee has improved in recent years due to the use of modern drying techniques and better trained workers. This method is particularly advantageous in water-scarce regions.

Wet processing

In the wet method, the coffee cherries are processed within 8 hours of harvesting to prevent fermentation. The cherries are freed from the outer skin and pulp in a depulper station. The beans are then freed from the remaining pectin layer mechanically and with the addition of water.

The beans are then sorted in water basins, with the good beans sinking to the bottom and the bad ones floating on top. After sorting, the beans are spread out on drying beds and dried in the sun for 8 to 10 days, regularly turned and covered.

Influence on taste

Dried coffee (" natural ") often has a sweet and fruity flavor profile because the pectin layer is absorbed into the bean during drying. Washed coffee, on the other hand, is characterized by clearer, finer and fruity flavors.

Both methods have their advantages, and the choice of processing often depends on the climatic conditions and available resources in the growing region.

Our coffees

We offer both natural and wet processed coffees. Our natural coffees impress with their sweet and fruity aromas. Washed coffees are characterized by their clear and fine flavors.