Bom Jardim, Pulped Natural

After arriving from the fields, the coffee cherries are immediately delivered to the wet mill where they undergo a process consisting of three parts.

First, the coffee is separated from any foreign matter, such as leaves and twigs, using airflow and a series of shaking sieves. Secondly, the cherries enter a washing tank in which the water density and agitation separate floating beans from heavier ripe and under-ripe cherries that sink to the bottom. Finally, these cherries that sank get conveyed to a series of de-pulping machines, each one being adjusted in a different level of pressure. This means that softer, riper cherries will break apart and have their skin removed in the first machines, while harder cherries move on to the next machine, which will be pres-set on a higher pressure level, and so forth.

Owing to these procedures and extreme care, the pulped natural from SanCoffee growers is legendary for its consistency and ease of roasting.

Once in the patios, the beans are spread out in even layers and revolved constantly to achieve uniform drying. The absence of the skin and mucilage accelerates the process and contributes to avoiding any undesirable fermentation. As a result, pulped natural coffees have great sweetness and provide an extremely clean cup. At the end of the drying cycle, some lots are moved to the mechanical dryers, always applying low temperatures to further equalize the moisture content on the beans.