Fellow Mix

The coffee process involves sorting, separating leaves and pits, followed by electronic and manual sorting to separate sub-optimal ripeness, green, dried and unripe cherries. Furthermore, natural processed anaerobic fermentation is used to standardize the profile. The coffee undergoes parabolic natural drying in three stages for an average of 15 days in greenhouses to make effective use of sunlight. Quality control involves printing each SKU to ensure profile and score consistency. The coffee is stored in Grainpro bags at a humidity of less than 40% and a temperature of 20-25°C in the warehouse to maintain quality. Finally, the coffee is ground in-house using a natural method and vacuum packed in 24 kg boxes to facilitate stacking and maintain quality.