Our quality control begins in the field, where the coffee cherries are hand-picked and meticulously examined for uniformity. Our cherries must always be bright red and fully ripe to have the perfect balance of sugar and acidity within the fruit. At the wet mill, floaters and damaged cherries are removed prior to pulping and thereafter ripe cherry is pulped on the same day of harvest. After which what is now called ‘parchment’ undergoes the three day fermentation process, broken every 24 hours by washing, which creates a superior blend. After washing, parchment beans are carefully sundried prior to sorting, packing and exporting.