This process draws inspiration from and refines the Kenyan 72-hour washed method as well as the Yellow Honey process. Ripe coffee cherries with a sugar content of 21° Brix are harvested, floated, and depulped on the same day. The parchment coffee is then placed into a dry fermentation tank for 72 hours before being thoroughly washed and moved to raised African beds for natural drying in a single layer.

To achieve a cleaner, sweeter, and more transparent “washed” cup profile while avoiding the over-fermented notes that can obscure clarity, we perform a gentle rinsing with clean water during the dry fermentation stage, depending on the fermentation progress.