Natural
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.
Flavor Characteristic
The coffee beans themselves have a strong flavor, a high level mellow, and will exude sweetness.
Washed
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.
Flavor Characteristic
With bright acidity and fruity aroma