Machining
Coffee : From cherry to cup

Whichever post-harvest processing method was used, the coffee cherries were finally dried to stabilize them and make them shelf stable. Their moisture content is then 12% and, depending on the method used (dry or wet process), we obtain "café coque" (a café coque element contains the two coffee beans retained in the dried husks), or "café parche" (a café parche element contains a single coffee bean, surrounded by its last husk: the parchment)