The Winey Process

The Winey Process is inspired by the robust, aromatic, and fermented characteristics found in wine, as well as the use of raisins in the production of specific wines such as Amarone. This method involves allowing coffee cherries to overripen, dry, and ferment under sunlight.

Similar to the natural processing method, the winey process entails laying the beans on a surface to dry in the sun during the day and then transferring them to plastic tubs for nighttime storage. However, unlike the two-week duration needed for natural coffee production, the winey process extends over 30 to 60 days. This extended duration ensures that fermentation occurs within the coffee cherries. Once the cherries exhibit a raisin-like appearance, they undergo depulping using a depulper machine, followed by drying until the water content reaches 12-14%. The final outcome is a robust, fruity, and wine-like cup profile.
葡萄酒式处理
受到葡萄酒的浓郁、芳香和发酵杯子特征以及在制作某些类型的葡萄酒（例如阿马罗内）中使用葡萄干的启发，葡萄酒式处理是一种处理方法，其中咖啡浆果被留在阳光下过度成熟、干燥，然后发酵。
葡萄酒式处理方法类似于自然处理：白天，将豆子摆放在表面在阳光下晒干，然后在夜间转移到塑料桶中存放。尽管生产者为实现自然咖啡而在两周内重复上述步骤，但葡萄酒式处理需要30到60天的过程：这是为了确保咖啡浆果内发生发酵。一旦浆果开始呈现葡萄干的外观，就会使用去果机去皮，然后晾干直到水分降至12-14%。最终结果是一杯浓郁、果香和如葡萄酒般的杯子轮廓。