WASHED, PULP AND DRY, NATURALS ARABICA COFFEE Deep in the Highlands of Western Cameroon,
among seemingly endless chains of ancient volcanic peaks, lie a group of villages known as Boyo. Therein live
farmers who cultivate, and in 9 months, harvest a high grade of coffee. This much sought-after coffee has taken
European markets by storm. Consequently, the farmers have grown progressively poorer in the midst of ever-increasing
prosperity of the traders. This post is an overview of how we prepare some of our “special reserved”, reference batches of coffee. We draw from experiences we gather along the way to establish procedures and set parameters to guide other farmers in future seasons

Coffee beans are the seeds of fruits which resemble cherries, with a red skin when ripe. Beneath the pulp, surrounded
by a parchment-like covering, lie two beans, flat sides together. When the fruit is ripe a thin, slimy layer of mucilage
surrounds the parchment. Underneath the parchment the beans are covered in another thinner membrane, the
silver skin (the seed coat). Each coffee bean fruit, or cherry generally contains two coffee beans but the fruit
can contain one or three coffee beans . Coffee beans must be removed from the fruit and dried before they can
be roasted; this can be done in two ways, known as the dry and the wet methods. When the process is complete the unroasted coffee beans are known as green coffee

Method Of Cultivation Trees are grown on well aerated soils with a pH of 6, environmental humidity of 75% during
the day and 95% at night. They are cultivated in zones with annual rainfall of 2000 mm annually, at a temperature
of 30C Post Harvest Treatment Beans are fermented by box and heap fermentation of 6 days in an environment

free from foreign odors. Drying done by solar drying ( 5 days ) and oven drying ( 2 days ) and no adulteration.

Roasted Coffee Beans Full-bodied with enticing herbal, floral layers and notes of black pepper and tea. A group of ambitious smallholder farmers from Cameroon, where robusta is the traditional coffee harvest, worked closely with a local cooperative to perfect the quality of their beans – and improve their livelihoods – by producing this outstanding arabica. Located in west central Africa, across the continent from where most of Africa’s finest coffees grow, Cameroon boasts a diverse geography – from deserts to rainforests to Mount Oku, where these beans thrive high in the rich volcanic soil. Producer: Small coffee farms in Cameroon Elevation: 1220 meters, 4000 feet Coffee Variety: Java and Bourbon Processing Method: Washed (wet)

Coffee beans are the seeds of fruits which resemble cherries, with a red skin when ripe. Beneath the pulp, surrounded
by a parchment-like covering, lie two beans, flat sides together. When the fruit is ripe a thin, slimy layer of mucilage surrounds the parchment. Underneath the parchment
the beans are covered in another thinner membrane, the silver skin (the seed coat). Each coffee
bean fruit, or cherry generally contains two coffee beans but the fruit can contain one or
three coffee beans . Coffee beans must be removed from the fruit and dried before they can be roasted;
this can be done in two ways, known as the dry and the wet methods. When the process is complete the unroasted
coffee beans are known as green coffee. With advanced technology, our coffee is processed by the most modern
hulling and grading coffee machines. This machines are regulated to maintain the coffee humidity to 12% international standard. 50 tons of coffee are processed per hour and ready for export.