The Story
 
Smallholder coffee farmers in the respective villages and
the surroundings deliver hand-picked coffee cherries
directly to the respective coffee processing facilities owned
by Melkalti Trading PLC. Once the farmers deliver the
coffees, further quality improvement practice is carried out
through manual labor to sort out underripe, overripe and
insect/pest damaged cherries.
Immediately aer pulping, coffee is soaked under water
for 48 hours to undergo wet fermentation. During this
period, water is changed every 24 hours. This round of
fermentation is completed aer confirming that the
mucilage is completely removed through washing the
parchment coffee using clean water.
Lastly, clean parchment coffee is transferred to a soaking
tank and stays there under water briefly (2- 4 hours).
The coffee is then transferred to a skin drying stage where
stirring the parchment coffee around is carried out by
hand under shade. In the final phase of drying, parchment
coffee is transferred to raised drying beds where it stays for 10 days.