HOW WE PRODUCE GREEN COFFEE?
Besides producing on our own, we collect fresh cherry from our neighboring farmers and bring it to our wet mill for further processing. We apply selective handpicking for well-ripened cherries, float them on the water to remove the low-dense, immature and other defective fresh cherries. The floaters will be separated for grade B and grade C beans (normally we call it broken beans) and the good cherries will be taken for hand-sorting again and then pulped. The next step will be the dry fermentation (most of the time on plastic barrels or bags) and it takes about 20 hours to get the right pH level (normally we keep ~4 pH). After drying on raised bed farm patios when the moisture level reaches 11% the dry parchment will be transported to Kathmandu where we do dry milling and grading. The screen size of our green coffee will be as follows: