PROCESS passla.co
A Multi-Step Journey to Perfection
harvesting
The foundation of great coffee starts with meticulous handpicking. Skilled workers ensure only the ripest cherries are selected, as timing directly affects the final flavor. This selective process, though labor-intensive, guarantees the best quality beans for your cup.
Following the harvest, these precious cherries undergo a meticulous journey of processing. From fermentation to drying, each step plays a crucial role in unlocking the unique flavors waiting to be enjoyed.
Following the harvest, these precious cherries undergo a meticulous journey of processing. From fermentation to drying, each step plays a crucial role in unlocking the unique flavors waiting to be enjoyed.
washed
Washed coffees are bright, sweet and clean. Higher elevations develop more acidity and complexity.
natural
Natural coffees are bolder and have full bodies. These coffees are fruity, winey and have taste notes of prunes, plums and figs.
See below for more information on Fermentation and Drying.
See below for more information on Fermentation and Drying.
honey
The skin and pulp of the coffee cherry are removed (de-pulped), but the sticky, sugary layer known as mucilage is left on the bean while it dries.
This method typically produces coffee with distinct sweetness, a heavier body than washed coffees, and a balanced, mellow acidity.
This method typically produces coffee with distinct sweetness, a heavier body than washed coffees, and a balanced, mellow acidity.
fermentation
Fermentation plays a critical role in the development of the coffee flavor. It is one of the most important post-harvest processing steps.
drying
Coffee is laid on the patio to be dried by the reflection of the sun. The average drying time is 7 to 9 days. Coffees are spread in thin layers and rotated regularly to ensure a uniform drying.
dry milling
Dry milling is the process of preparing the coffee for exportation.
Passla is a renowned specialist in specialty coffee, upholding the rigorous standards of the Specialty Coffee Association (SCA)