At the wet mill, the cherries are first thoroughly washed and sorted by density in water channels. Skilled workers inspect and manually remove any defects. Only the highest quality cherries will continue processing.
The sorted cherries are laid out in the sun to dry slowly for 11 to 13 days. Frequent turning ensures even drying at an optimal moisture level.
Here the outer parchment is removed from the dried cherry. The green coffee is then pneumatically and manually sorted to remove any defects. They are also graded by size using screens. Only the largest and most uniform green beans are selected for export.
The result is a green coffee of exemplary quality, reflecting the distinctive terroir of the Ijen Highlands and the generations of agricultural expertise that have produced them.
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