This delicate process is of vital importance to the flavour of the coffee and requires far more care than the dry process.
Shortly after it has been harvested the red coffee cherry is put through a pulping machine which removes the outer skin with abrasive disks. It is left to ferment for 36 hours before being washed three times with water from the springs of the Tajana mountain. Any immature or light beans are washed away at this point and the good beans are then spread out to dry in the sun. They are moved with rakes roughly every 20 to 30 minutes for 5 or 6 days depending on the strength of the sun.
Once dry, the beans are left with the papery parchment which is removed by a hulling machine.
|
