Washed “Pergamino” coffee retains plenty of water; water has to be removed so as not to allow the grain to be ruined. Coffee is transported in burlap bags to the storage center where it will be dried and then processed. Drying is carried out directly in the sun or in a ventilated tunnel, in order to protect it from any sudden rain, very frequent in the Dominican Republic during harvesting periods.
Coffee is laid in a thin single layer and moved constantly so that it dries uniformly; the right moisture, 11%, is reached in 3 or 5 days. Then, coffee is stored in batches and is laid to rest three to four weeks so that natural precursors of the flavour gradually intensify.
Through the mechanical removal of the endocarp (“Pergamino”, or the skin) the grain appears to have a silvery film which dissolves easily during roasting.
Once the “Pergamino” is removed, coffee is called green or raw and is classified as a special coffee also depending on the size of the bean, which is sifted using sieves graded 16 (0,62 centimeters) or higher.
The beans are subsequently separated according to weight and density. Finally they are separated according to colour with an optical scanner machine which allows the selection to be accurate and swift. The coffee beans thus obtained belong to the SCAE (Specialty Coffee Association of Europe) “Premium Grade” quality.