The ripe cherries are delivered to the mill for a careful selection and classification of the cherries, to then be washed and de-pulped and left in fermentation tanks for 36-48 hours, depending on the climatic conditions. After this point, the parchment coffee is carefully washed and classified according to the density of the beans before being dried in the sun on raised beds for a period of between 12 and 15 days (until the ideal humidity level is reached). The drying phase is divided into time bands, to obtain a slow and controlled drying. The parchment coffee, during the early hours of the morning, is exposed to the sun and continuously moved with a rake, to obtain a good drying process of the beans. The coffee is then covered between 12:00 and 15:00 to protect it from the hot sun and during the night to protect it from rain and humidity. Once the coffee reaches the desired humidity level, it is transported to Addis Ababa for cleaning and removal of the parchment, after which the green coffee beans are subjected to a new classification, before being stuffed into GrainPro for export.
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