Fermenting CoffeeCoffee is fermented with or without water - once or twice depending on the farmer, beans, and overall strategy.
Separating BeansAfter fermentation, water is passed through the tank. Lesser quality beans (insect damaged, chipped or broken beans, or other defects) will float to the top and be taken away by the flowing water down the canal. The highest quality beans sink and remain in the tank.
DryingDue to the sometimes unpredictable weather, many farmers use greenhouses to ensure even drying and avoid rain damage. Some also use raised tables to promote airflow and more efficient drying.
Parchment CoffeeReaching 12% humidity is crucial to providing a stable, quality product. The coffee bean and surrounding silverskin is protected by the parchment which will be removed just prior to export.
On the "food forest" farms of Peruvian Amazon and Andes, we harvest and process coffee, cacao, turmeric and ginger.