Wet process is most common used in producing our Arabica coffee.
This process takes much more effort in every step. It requires not only in mindfulness but also skill and knowledge of producers in controlling the fermentation.
To have the process done properly, hand-picked coffee cherries are pulped, washed (for cleaning and sorting floaters – empty beans), fermented for 36 – 48 hours, washed (again), and dried in raised net beds.
Proper practice for this method directly results in complex tastes of vibrant acidity, sweet and clean aftertaste with floral aroma.