Natural Coffee

BASIC COFFEE PROCESSING LEVEL After the cherries are harvested, they are dried in the sun with their husks intact. The optimal drying time is not too long, about 2-3 weeks, and the coffee is turned over several times a day. The target moisture content is 12% from the dried carcass of the candied fruit that penetrates the seeds and will affect the full flavor of the coffee in the cup, similar to that of dried fruit. This method is commonly used in countries without fresh water, for example. Ethiopia