When the coffee as wet parchment left the Wet Mill building we get in contact with the Dry Mill and give them the exact amount of first class coffee so that they are prepared to receive it. When the coffee arrives at the Dry Mill facilities the cases are already prepared on which we spread the wet parchment coffee. This activity takes place during the early morning. We start immediately sorting it until it is completely clean judged by a visual inspection.

We keep constantly moving the coffee so that it gets uniformly aired. As long as the coffee gets drier the defective grains or impurity become more evident.

To conclude the coffee drying process, the coffee is placed on to black plastic bands so it can be shaken very often until it gets 13 degrees of humidity.

The coffee is picked up and taken to a storeroom; a sample is selected and taken to the lab. If the result of the tasting is a clean cup and damage free then the coffee is taken to an area designated for first class coffee. If the coffee results with any damage it is stock in a storeroom for second class coffee.

We keep monitoring this first class coffee during its rest time. If after one month this coffee does not develop any special attribute, it is classified as conventional first class, but if it does develop these special attributes then it is considered as special coffee.

In order to verify that we are dealing with a special coffee, we send several coffee samples to different experienced coffee cuppers which work for different companies, if the result of that coffee is conventional, then the whole lot of coffee is considered as conventional first class. When we are confirmed that we have a special coffee, we send sample of coffee to different people or interested companies.

The lot preparation is performed by a hired accepted enterprise or the buyer´s favorite one that will do the exact final preparation, under a sample and with the same organoleptic characteristics .