Converting the red cherries to delicious coffee is about precision and effort.

The sweet fruit flesh is removed by pulping immediately after harvest, lest
it molds.

The wet-processing involves fermenting the beans for about a day, and then it needs a really good wash with a lot of water, rare in the mid-hills and therefore involving man-power (or mostly women-power in Nepal) to fetch the water long distance.



Dorje strongly believes that machines should be minimized in the processing of coffee in order to get the most flavor of the green beans. He advocates hiring woman to sort the beans to help them being independent.

During the sundrying process the beans require frequent rotation and then the hard skin needs to be hulled

Skilled women then grade them and hand-sort the green beans.


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