David Kim Coffee - DECAF

Once the coffees have been harvested, they are immediately de-pulped and left to ferment in tanks(without water) for 24 hours before undergoing a period of agitation to wash off any mucilage from the parchment of the coffee. After this, the coffees float through channels where they are graded by density before being transferred to dry on 'Huila' style raised beds which are made of bamboo poles with landscape netting stretched across. These beds sit just above the ground and are covered by parabolic shaped plastic roofs with open sides to allow for increased airflow and temperature regulation. The parchment is raked at different intervals at each farm but coffees in this blend were dried for approximately 15 days in this manner before being packed in sacks and delivered to the buying station in Gigante.