ALTITUDE: 1100-1450 masl
We tried to preserve the cleanliness quality of fully washed, but with added complexity through this whitehoney process. After the coffee cherries are picked and delivered to our mill, we floated and pulped the cherries at night. The coffee is partially fermented anaerobically for 12 hours to remove some mucilage, but still with a thin layer of pectin still in tact. The coffee is then dried on raised beds and delivered to our dry mill for hulling and sorting. In terms of green preparation, the coffee went through a destoner, huller, size grader, density table and ended with handsorting.