To expose the coffee fruit evenly in the exposure field, and use the energy of the sun to reduce the internal water content of the coffee beans to 10-14%. This is a process of using the sun to naturally ripen the coffee bean fruit. In the process of exposure, it needs to be turned several times a day to avoid the possibility of the coffee fruit being over-sun, which will deteriorate the flavor of the coffee.
The coffee beans themselves have a strong flavor, a high level mellow, and will exude sweetness.
Through the fermentation method, the pectin of the coffee fruit is removed, and a large amount of clean water is used to wash off the excess fermentation bacteria and impurities, and finally dried the fruits and peeled them.
With bright acidity and fruity aroma