Roasted for filter: Best enjoyed as a pour over, without milk, to allow the subtleties of the light roast to emerge.
Smallholder farmers bring their cherries to Beloya to be processed, cupped and sold. Coffee here is grown at high altitudes in iron rich soils, with genetic diversity from multitudes of heirloom varieties.
Coffees are pulped and fermented for 36-48 hours. Fermented coffee is washed with running water, soaked and then dried for 18 days to retain moisture. The parchment coffee is taken to a dry processing warehouse to remove husks.