Supported by a natural environment under the dense canopy of trees Tsiese Coffee beans has been producing SL9 and SL 13 Arabica Varieties with a high cup score.

Process

We hand-pick only fully ripe cherries, ensuring that each bean meets our rigorous quality standards. This meticulous selection process highlights the natural flavors and sets the foundation for a superior cup of coffee.

After picking the full ripped cherries, the floaters are removed. The cherries are taken for anaerobic natural fermentation until optimum ph level is arrived at. In the wet process the floaters are removed and the cherries are taken for pulping. The parchment beans are taken for fermentation after removing the floaters. Demucilaging and full wash after the complete disintegration of the mucilage in fermentation tank. Coffee are taken for direct sun dry until the desire moisture percentage is attained.