This process uses the mechanical pulper machine to remove the skin of the fresh cherry. The coffee then undergoes full wet fermentation, where it’s submerged for 12 to 36 hours and then table washed. The coffee is then shade-dried for two to three days until superficial moisture is lost, then it is sun-dried on raised beds to 11 percent moisture. The coffee undergoes 15-30 total drying days in this process.

This process refers simply to coffee that has had its mucilage removed before drying. At Monarch Coffee, this is done via fermentation to break down the pectin in the mucilage to allow the mucilage to be washed away by running water over the coffee.

We offer a range of fermentation styles within this processing method. From classic washed to in-fruit fermentations. Schedule an exploration call with our producer to learn more.

During this process, the skin of the fresh cherry is removed by a mechanical pulping machine. After pulping, the coffee bypasses fermentation to retain its mucilage and is then dried until it reaches 11 percent moisture content with the mucilage intact.

We offer a range of styles within this processing method. From classic semi-washed honey to black honey. Schedule an exploration call with our producer to learn more.

In this process, the coffee is sun-dried with the whole coffee cherry intact in thin layers on raised beds. The coffee undergoes 30 to 45 total drying days in the natural process.

Non-traditional and proprietary processing methods provide extra depth and elevated nuances to the flavor notes of our coffees. These offerings provide a remarkable sensory experience that pays tribute to the unique characteristics of our Kona Coffees. They can be funky and complex.

We offer a range of fermentation styles. Schedule an exploration call with our producer to learn more.