One of the most important and delicate steps in specialty coffee production is the processing.

It all begins with careful and manual selection and harvesting. Once the pickers gather the ripest cherries from the lot, the floating process begins. In this step, the cherries are quickly placed in a water tank to remove the non-dense coffee cherries and floating coffee tree leaves. This is followed by manual sorting of unripe/partially unripe cherries and overripe cherries.

Once the perfect cherries are obtained, the coffee is placed in tanks for anaerobic fermentation process for 48 hours. After this step, the coffee is taken out of the tanks to remove the coffee shell then put into back in for another anaerobic fermentation process with a minimum amount of cold fresh water for another 120 hours.

In this Natural process we put the fermented cherries to drain on raised beds for 2-3 days, then we put it in the mechanical drier for 12hr to do a quick dehydration (36-42°C) (the drier is turn on about 10-12hr per day), after that we take the coffees to the sun Drying Station, controlling airflow and shadow in order to monitor a temperature below 42°C. The complete drying time takes between 20 to 25 days.

After the coffee is dried, we put it in GrainPro bags and sacks for 30-60 days for stabilization purposes. We then move forward with milling, electronic sorting and hand sorting for packaging.

Specialty coffee, 100% Arabica, carefully grown in a precise geographical area, carefully picked, processed, selected, and freshly roasted, in small batches, specific to the origin and method of processing.

Delivery: We deliver daily from Monday to Friday in the country by express courier within 1-2 working days. For orders above 200 lei the delivery is free.