Das Almas Farm processes the coffee using different techniques to offer its clients high quality grains that give rise to a special drink: gourmet coffee. Among the main types of coffee processing on the farm are pulped natural coffee, pulped overripe cherry and natural coffee. The end result is a drink that stands out for its citrus aroma and fruity flavor with body and striking balance between sour, sweet and acidity.


At its ripest, coffee is called “cherry coffee and presents the best possible quality in the cup. In this phase of maturation, the hull is separated from the seed and careful drying ensures that these coffees have a harmonious cup quality and characteristic citric acidity, balanced body and bitterness, with a delicate aftertaste that is ideal for use in espresso blends. In this process, the coffee is not fermented and the coffee is dried in the mucilage, which is a characteristic of this type of processing.


After the cherry phase, the next stage of ripeness is the overripe cherry, in other words, in which the bean starts to dry while still hanging on the tree. In the overripe cherry phase, the hull is easily separated from the bean, which facilitates hulling while the mucilage still adheres naturally to the bean. This coffee has a unique aspect and is easily recognized since, when still on the tree, a significant part of the mucilage migrates to the bean. This produces a sweet cup with full body, balanced acidity and notes that recall dried fruit, moderate bitterness and lingering aftertaste.


Is the coffee cherry at its peak of ripeness or overripe cherry, both without stripping process and dried naturally in the bark. This coffee is harvested selectively or separated by density and size in the wet process. Since drying occurs while both hull and mucilage are still present, the aspect and quality have distinct characteristics, such as full body, a fine balance among sweetness, acidity and bitterness, as well as an aromatic and slightly fruity taste.