PROCESS

MILINA COFFEE PROCESS

The coffee tree is harvested for the first time after one and a half years after being planted; from that point forward the three could be harvested 2 to 3 times per year. The harvest begins when the bean is ripe identified by its red color, these beans are handpicked by farmers and are taken to a pool where the grain is separated from the bean peel, in this point the grain is left under the water to reach the fermentation which gives coffee its remarkable and delicious smell and flavor.

After the coffee grain is fermented is dryed in natural dryers called “african beds” where the grain is dehydrated with sun heat for several days. The last part of the process is to storage the coffee beans in sacks, and left them on the shade for 35 days before is toasted and grinded