Three Marks Coffee - Rwanda Vunga

All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times throughout the day.

After fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. Once the parchment is separated into grades, it is given a final post-wash rinse.

After removing any insect-damaged, discoloured or chipped coffee the parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.