The Arabian wine

Manufacturing

The fruit picking can be carried out selecting every single ripe fruit by hand – PICKING method – or establishing an average ripening point to pick every fruit up – STRIPPING method – which later will be selected and separated.

MANUFACTURING

After the picking, the drawing of the beans from the ripe fruit can take place in two alternative methods: dry and humid. The dry method gives birth to "natural" coffees and consists of the berries drying to open air or in proper drying rooms.

We mean for washed coffee a coffee whose cherries' pulp, just picked up, is taken off, after we soak in water the cherries in proper fermentation tanks for a time changing from 8 to 36 hours.

ROASTING

The roasting is the most important and delicate phase of the transformation process. During the roasting it occurred the chemical changes forming the coffee taste and flavour. The roasting process of the coffee consists of undergoing the beans at a temperature of 200° - 220°C, shaking them constantly for a cooking time which changes from 15 to 20 minutes according to the coffee typology.