Only the ripest cherries
The most important step determining coffee quality is the harvest. Farmers in Son La walk through steep hillsides to selectively hand-pick 100% ripe red cherries. Only cherries reaching maximum sugar content enter the processing mill.
Fermentation & Sun-drying
Wecacha applies Honey and Natural processing methods to retain maximum sweetness. The coffee is dried on raised beds inside greenhouses to strictly control temperature and humidity, allowing the beans to dry slowly over 15-20 days.
