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To be part of the prestigious
BONIFIEUR quality,some particular steps need to be taken during the
process. |
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| THE CROP | |
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From november to february and only every other day,in order to insure the perfect ripeness of the fruit,the beans are handpicked when they reach their unique ruby red color |
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| THE DECERISAGE or DEPULPING | |
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IN the workshop the fruits are driven on a wooden gutter through the DECERISEUSE a hydraulic press meant to get rid of the red pulp,called cerise, or cherry, then soaked in a water container. |
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| THE DRYING | |
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After a brief exposure on an outdoor terrace, the coffee is taken to the BOUCAN consisting of large sliding trays that are pulled outside on sunny days. The beans are tossed around 3 to 4 times a day for the next 3 to 4 months,giving the bean its exceptionnal firmness. |
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| THE BONIFYING or DEPARCHING | |
The dry beans,carried in large jute bags are now taken back to the workshop in order to get through the DEPARCHEUSE that gets rid of the fine parchment that surround them. It involves another water driven wheel that cleans the bean with 4 pounders in 4 consecutive containers, slowly eliminating the PARCH ,along with the NAILS ,which are fragments of broken beans. |
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| THE CLEAN UP | |
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After the
DEPARCHING a unit called TARARE will carry away parch and nails so that the remaining beans, spread on large wooden tables,are now ready to be manually selected so that only the perfect ones will be kept for
consumption. |
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Coffee growings has long been an island tradition and is now being rediscovered thanks to eco
tourism. The fresh air high altitude and abondance of rain create ideal conditions for growing the
ARABICA variety the only one produced at BEAUSEJOUR.
