Coffee processing

They remove the pulp and the mucilage before drying the grain. It gives clean, bright and transparent cups, which show the origin.

The whole cherry dries into the sun for weeks. Fruity, wine and a lot of body cups, with some more risk.

It is removed and dried with part of the mucilage. From white to black honey: from clean and sweet to fruity and musk.

The basah gilling of Indonesia: the scroll is removed with the grain still wet. Heavy body, little acidity and earthly notes.

Coffee ferments in tanks sealed without oxygen. Intensive cups, with tropical fruit, cinnamon and liquor notes.

Wine technique applied to coffee: whole cherries in tanks with CO ∞. Wine, fruity and very aromatic cups.

India's unique process: natural grains exposed to monsoon winds for months. No acidity, terrous and spicy.

Decaffeinated only with coal water and filters, without chemical solvents and compatible with organic coffee. Clean and something off.

Use high-pressure carbon dioxide, in a supercritical state, to extract caffeine. It keeps the body and taste well.

The so-called sugar cane decaf: it uses ethyl acetate, which maintains acidity and sometimes provides a fruity point.

The most affordable and extended solvent method. Legal with strict residue limits, although it can give flat cups.