Collection: Wet Processing & Curring

Kummul Coffee  Cherries & Wet Processing (Washed Process)

Through these meticulous wet processing and curing processes, Kummul Coffee ensures that each bean maintains its exceptional quality and unique flavour profile, delivering a premium product to coffee enthusiasts around the globe.

1. Harvesting

   • Selection: Coffee cherries are hand-picked at peak ripeness to ensure optimal quality.
   • Inspection: Cherries are inspected to remove any defective or underripe ones before processing.

2. Pulping

   • Process: The freshly harvested cherries are fed into a pulping machine that removes the outer skin and pulp, leaving the mucilage-covered beans.
   • Separation: Beans are separated by density in water channels, with heavier beans sinking and lighter, lower-quality beans floating.

3. Fermentation

   • Duration: Beans are transferred to fermentation tanks where they remain for 12-48 hours, depending on the ambient temperature.
   • Purpose: This process breaks down the mucilage through enzymatic activity.
   • Monitoring: Regular monitoring ensures that beans do not over-ferment, which could negatively affect flavour.

4. Washing

   • Rinsing: After fermentation, the beans are thoroughly washed with clean water to remove any remaining mucilage.
   • Equipment: Channels and washing stations are used to ensure complete removal of mucilage.

5. Drying

   • Initial Drying: Beans are spread out on raised drying beds or patios under the sun.
   • Turning: Beans are regularly turned to ensure even drying and to prevent mold growth.
   • Final Moisture Content: Drying continues until beans reach an optimal moisture content of 10-12%.