This coffee is processed as a traditional natural.
Coffee Cherry first gets delivered to the wet mill, then left to rest on the drying beds overnight. The next day, a group of people sorts as many overripe and underripe cherries as possible to maximise the potential. The sorted cherry gets seperated and is sold on the local market.
The sorted cherries are turned regularly during drying to support even moisture reduction and are managed as a separate lot to maintain traceability from the Saffay plot.

EA/SUGARCANE:
1. Steaming & Hydration:Green coffee beans are pre-treated with low-pressure steam to expand the bean structure, soften the cell walls, and open up the pores so caffeine can escape easily.
2. The Sugarcane Wash: Natural EA extraction. Sugarcane molasses is fermented to create ethanol, which is then mixed with natural acetic acid to yield natural Ethyl Acetate (EA). The hydrated beans are submerged in an EA-and-water bath. The EA selectively binds to caffeine molecules while leaving flavor-giving oils and sugars untouched.
3. Steam & Rinse: Once at least 97% of the caffeine is bound and washed away, the beans undergo a final steam treatment to strip off any residual EA.
4. Drying & Polishing: The coffee is dried back down to standard export moisture levels (10–12%) and polished, leaving clean, stable green beans ready for roasting.