Our Coffee Process
The Journey Of Our Coffee
At Olkai Coffee Export, we carefully process our coffee beans with great care. In our stations, we use four different coffee processing methods, each one adding a special flavor to our coffees.
Natural Processing
With this method, we embrace the simplicity of nature. After carefully handpicking the ripe coffee cherries, we allow them to naturally dry in the sun, enabling the beans to absorb the sweetness of the fruit. This process imparts a rich and fruity flavor to the coffee, creating a truly indulgent experience.
Washed Processing
Using the washed processing method, we meticulously remove the outer skin and pulp from the coffee cherries. We then carefully ferment and wash the beans to eliminate any residual pulp, resulting in a clean and vibrant cup of coffee. This method highlights the inherent flavors of the beans, allowing their distinct characteristics to shine through.
Honey Processing
The honey processing method strikes a balance between the natural and washed methods. After removing the outer skin, we leave a portion of the sticky-sweet mucilage intact on the beans during drying. This unique approach enhances the coffee’s sweetness, adding notes of honey and a velvety mouthfeel to the final brew.
Anaerobic Processing
After harvesting the coffee cherries, we create an oxygen-free environment for the beans during fermentation. This anaerobic environment allows for unique chemical reactions, resulting in distinct flavors and aroma profiles. By carefully controlling the temperature and duration of the fermentation process, we create exceptional coffees with nuanced and complex flavor profiles.
By employing these four distinct processing methods, we unlock a wide range of flavors and profiles in our coffees. From the fruity and bold naturals to the crisp and clean washed coffees, and the smooth and sweet honey-processed offerings and the rich and complex flavors of our anaerobic coffee.