🇵🇦 Panama

Chiriquí

Boquete

1500

23

January 2023

Geisha

Washed

Our processing system is designed to reduce the amount of water used in the process by 90%, making it more environmentally friendly. Quality is also a top priority throughout the process. The first step is to use a mechanical siphon to separate the product by density. The fruits are then moved to an ecological module, where the immature fruits are separated from the ripe ones in the "green separator." The ripe product then goes through the pulper machine, which separates the pulp from the wet parchment. The wet parchment is screened to check for defects, and then the seeds go through a mucilage remover to obtain washed coffee with a moisture content between 55% - 60%. The coffee is then sent to the dry mill to reduce the moisture content to 11.5%, using natural sunlight or mechanical dryers. The washed coffee's drying process begins with pre-drying the wet parchment in the sun on a patio for a day until the moisture content is reduced to approximately 35%. Then, the coffee is put into the dynamic dryer for around 40 hours at a temperature range of 28°C to 30°C. The product must be allowed to cool to room temperature before being bagged and moved to the store for the resting process. The mechanical dryer generates the necessary heat using a special system in the furnace that utilizes another subproduct from the exportation process, husk, which provides 70% of the energy needed to dry the product.

39.68 USD

0/0 bags

30Kg

30Kg

Vacuum pack