At Finca La Palma in Antigua, harvested coffee cherries are sorted by hand or mechanically in water tanks to remove under-ripe cherries and any foreign material. The cherries are then processed through depulpers to remove the outer skin and inner fruit layer.
Fermentation, Washing & Drying
After depulping, the beans ferment in water tanks for 14–36 hours to break down the remaining mucilage naturally. They are then rinsed with fresh water and dried on concrete patios or raised beds (sometimes mechanically), turned regularly to prevent mold and over-fermentation. Once they reach about 11% moisture, they’re stored in parchment to stabilize and preserve quality.
