Ikahu Processes

Ikahu Reserve Coffee Farm Processes

Our premium coffee berries, sourced from our own farms, are processed on-farm in various ways to bring out our unique Ikahu Reserve tastes and aromas.

Our processes result in premium coffee not unlike fine vintage wines or premium single malt whiskeys (without the alcohol content, of course!).

Read on to learn more about our coffee processes highlighting the care we take to give you world-class, unique, "top-shelf", premium coffee. 

Washed Process

After harvesting the cherries at peak ripeness, they are sorted by hand to ensure only the juiciest and most evenly ripe proceed to the next stage.

The coffee berries are left to rest for between 12 and 18 hours in an open tank before the outer skin is removed.

The beans, covered in parchment and a thick sweet layer of mucilage, are left to rest under water in fermentation tanks for 18 to 24 hours, depending on outside temperatures, to allow for the mucilage to break down.

The coffee berries are then thoroughly washed in clean spring water and laid in thin layers on raised beds to dry under the sun.

The berries are closely monitored and turned frequently to ensure even drying. They are removed once they reach a moisture content of between 10.5% and 11.5%, typically within 18 to 21 days.

The dry parchment is rested in jute bags for 3 weeks to balance the moisture before hulling to extract the green bean.

This process delivers a clean, sweet cup, highlighting our coffee’s elite high-altitude heritage.

Honey Process

The coffee cherries are hand picked then sorted by hand and floated to remove defects.

The cherry is then pulped to remove the outer skin and dried out in the sun on raised beds without removing the sweet sticky mucilage.

During drying, the natural sugars in the mucilage ferment and break down to enhance the bean’s sweetness and complexity and body.

To ensure even drying, the beans are constantly turned until settling at a moisture level of between 10.5% and 11.5%.

As is custom at Ikahu Farm, the parchment is then stored in Jute bags to ensure balance and moisture consistency over a period of 3 to 4 weeks before hulling to extract the green bean ready for roasting.

Natural Process

In this process, the cherries are hand-picked at full ripeness and carefully sorted by hand and thoroughly floated to remove impurities and ensure the highest quality.

The coffee berries are then dried whole under the sun on raised beds in thin layers and frequently turned to ensure even drying and to prevent mould from forming.

Degradation of the skin and mucilage over the bean results in a full, rounded body with fruity, winey characteristics.

Anaerobic Natural Process

During this process, the coffee cherries are hand-picked at full ripeness and carefully sorted by hand and floated to remove impurities and ensure the highest quality.

The cherries are then sealed inside airtight tanks with a one-way valve to expel gases for 4 to 5 days of anaerobic fermentation.

After leaving the tank, the cherries are laid out to dry under the sun on raised beds and carefully monitored to ensure even, controlled drying.

 These controlled conditions result in a uniquely clean cup with pleasant fruit notes with wine-like sweetness.