Coffee Processing Methods
From Cherry to Green Bean
Each day, over a billion people begin their day with coffee. At Kelachandra Coffee, our dream is to touch these billion lives with the perfect cup, every single day; the coffees we craft are the coffees we sell.
Each cup of coffee must be identifiable by its unique flavour profile- a culmination of the land, the plantation, the legacy, and the farmer coming together to create the best shade-grown coffee the world will ever taste.
After our coffee beans are hand-harvested, we undertake both dry and wet processing of the beans, based on the harvest.
During our wet processing, we carry out a three-step process starting with flotation to remove underdeveloped beans. Once this step is complete, the coffee cherries are pulped in a state-of-the-art wet mill, and the mucilage is removed. The resulting beans are then spread across our drying yards, and intermittently rotated for even drying, while we closely monitor moisture levels.
For our natural processed coffee, we sun dry the coffee beans in a raised bed, which removes the excess water quickly. The beans are then rotated by hand every few hours to promote sufficient air circulation, and even drying. Following which, the beans are then further dry-milled for de-husking, and classification based on size, shape, and colour.
The care and expertise with which we manage these processes help us to achieve an ideal body, acidity and aftertaste for our coffees.