A coffee with a remarkable taste and a mild acidity.

The “lavado” (washed) process is slightly more complex than the natural one and consists of various stages. Everything starts when ripe cherries are separated from dried ones and light foreign bodies, that are discarded in water tanks where cherries are dipped. Selection is achieved as by products float while ripe cherries drop to the bottom of the tank. Pulping is the following stage, as pulp is removed from the ripe drupe. This must occur immediately after picking to prevent sugars from fermenting. A specific pulping machine separates beans from pulp through light pressure. The final stage, in this case too, is drying beans within their silverskin under sunlight on raised beds, until a humidity rate of 10-12% is reached. Beans that are wet processed (washed) get a brighter colour than natural processed ones and have a lower content in solid components. This leads to a less remarkable body but to a higher complexity, with a relevant acidity and notes flowers and fruits. Dedicated special blend for coffee makers and moka pots