KIANGOI AA

After intake, cherry is pulped and fermented for approximately 16-24 hours, depending on ambient temperature at the time. Following fermentation, coffee is washed in clean water from the Kii River and soaked for 12 hours. Newly installed tiles in the washing channels help preserve coffee and water quality, and all water used in processing is also cleaned by filtering in earthen pits before being reintroduced to local waterways.

After washing and grading, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 14 days for parchment to dry.