Mohini coffee beans start by carefully instructing those who hand pick the fruit, to only pick the completely ripe, red fruits. They are paid a premium for this. Every day, as the coffee is received in our processing plant, each harvester’s production for the day is weighed and inspected for defects or green beans.

The coffee is then depulped within a few hours of being picked, preliminarily sorted, and the mucilage coat removed. We use both modern pulping machines and hand pulper to pulp those exocarp of the coffee cherries. Our coffees fully washed, and ferment those mucilage coated beans in our special fermentation tanks to break down the mucilage. The coffee is then ‘pre-dried’ to remove surface water either in the sun or by machine. Final drying to 12% moisture is then done slowly using concrete patio and raised beds. When finished, the green bean is dried to export standards and still covered with a thin paper like covering called parchment. We store these parchments in burlap bags at this point, labeling each with a lot number and store the coffee in our warehouse where temperature and humidity is monitored.