The Natural Farmer Drop- Tree Fermented Washed

Coffee Process: Tree Fermented Washed Process

Every cup begins with meticulous selection. Only fully ripe coffee cherries are hand-harvested at peak maturity before undergoing a carefully controlled processing journey designed to preserve clarity, sweetness, and terroir.

The cherries are first transferred to a flotation tank where they undergo a unique density-based sorting process. Through gentle agitation, light and underdeveloped floaters are removed, as also medium-density cherries which neither sink nor float.

The coffee is stirred three times in a smaller vessel, significantly reducing water usage while ensuring precise selection. Only the densest, highest-quality cherries are retained for processing.

The selected cherries are then moved to sorting tables, where every cherry is hand-inspected once again to ensure only flawless fruit proceeds to the next stage.

The cherries are depulped using a slow-RPM, waterless pulper. This gentle method minimizes mechanical stress, preventing damage to the beans while preserving the integrity of the parchment for a cleaner and more consistent fermentation.

Following depulping, the coffee undergoes a controlled hydro-fermentation for approximately 72 hours. Throughout the fermentation, the coffee is carefully monitored until the desired pH is achieved, allowing the mucilage to break down naturally while enhancing cup clarity and complexity.

Once fermentation is complete, the parchment coffee is washed entirely by hand to remove the fermented mucilage, resulting in an exceptionally clean washed profile.

The coffee is then transferred to raised drying beds, where it is shade-dried slowly over a period of approximately 2½ to 3 weeks. This gradual drying process promotes even moisture reduction while protecting the coffee from excessive heat, helping preserve its delicate aromatics and sweetness.

After drying, the coffee is rested for approximately three months, allowing moisture to stabilize and the flavors to mature before dry milling.

After dry milling, beans smaller than 6mm screen are removed. Every lot then undergoes meticulous hand sorting to eliminate any physical defects or damaged beans, ensuring only the finest coffee is selected.

The finished coffee is carefully packaged and prepared for roasting, preserving the integrity of this exceptional tree-fermented lot from farm to cup.


The final cup is mild floral, rich in spices and hints of berries undertone