Salawara Estate

The optimal block for coffee picking is identified and selected from the estate based on ripeness and quality. Only the ripened cherries are carefully picked, and any defects, including unripe cherries, twigs, and other foreign particles, are removed. A sample lot is taken to measure the Brix level(22). Lighter coffee fruits and foreign materials are removed through floater removal, and the cherries are de-stoned to eliminate unwanted materials. The denser coffee cherries are double washed for cleanliness, then de pulped without water to preserve the mucilage. The depulped coffee is placed in double-walled stainless steel tanks to ferment  where the yeast + mosto is added in the tank to help in faster fermentation and flavour development The coffees are anaerobically fermented  for 72 hours, with regular monitoring of fermentation. The fermented coffee is moved to a greenhouse for drying on raised beds to maintain temperatures and is raked hourly to ensure even drying. Once the desired moisture level is achieved, the coffee is bagged in gunny bags and allowed to rest for 2-3 months before hulling. During hulling, the outer skin of the dried beans is removed, and gravity separation and colour sorting are performed for uniformity. The coffee is graded by size and manually hand-sorted for quality assurance. Finally, all processed coffee beans are thoroughly checked and prepared for shipping, maintaining quality standards throughout the process.