COMSA Melado Blend

The processes of honey coffee start from the moment of picking the coffee cherries, it is promoted at this stage to only hand-pick 100% ripe cherries, red wine like colour. The farmers deliver the cherries in COMSA’s central wet mill and the team there selects the best-looking cherries and where lower quality cherries are observed such as unripe or over-ripe and dry cherries, then they are placed under shade for a second selection where lower quality cherries are removed in the final revision.

 

Afterwards the double selected cherries are placed in a clean tank filled with water, where they rest for 24 hours to hydrolyse the beans inside the cherries. Any floating cherries are discarded, to only process the cherries with ideal density. Once the coffee is hydrolysed, it is de-pulped to remove the cherry skin and then packed inside clean polypropylene sacks and transported to the patios or raised beds where they are sun-dried with its mucilage for 12 to 24 days, depending on weather conditions.

 

Once the dry cherries reach a range of 11.5% - 12% of moisture content, they are packed again into polypropylene sacks and stored in one of COMSA’s warehouses, ready to be prepared and shipped according to the agreed specifications between COMSA and the buyer of the coffee.