After harvesting by hand, the Araponga cooperative processes this coffee using the pulp natural method. It follows the same wet processing whereby the coffee cherries are submerged in tanks, however, once the mucilage covered beans are separated in tanks, the beans are carried onto drying patios or raised beds outdoors. The skin and fruit have been removed, leaving the sticky mucilage to be placed on patios or drying beds. This is why it’s also called the ‘honey process.’ It takes on a sticky nature. The amount of mucilage left on the bean is directly correlated to drying time.
Following this, the beans are raked or moved regularly to help them dry evenly. They are left to dry for just under two weeks under careful supervision. Sometimes mechanical driers are needed depending on climate and weather conditions. Once fully dried, the parchment covered coffee looks reddish brown in nature.
Brazil is known as the most abundant coffee producing country on the globe. An average of 200 million coffee plants grown in these lands and are responsible for producing 1 million bags (59kg) per year. In order to harvest this amount of coffee and still meet the requirements of the specialty coffee market, lots of technology and science are applied on these farms. The new generation of producers are bringing a beautiful movement of fresh ideas and very good coffees.