DQ Processing is a processing method developed in 2018 that combines natural drying with modified anaerobic fermentation. The process takes place in non airtight containers followed by a balanced drying stage alternating between days under direct sunlight and days in the shade.
This method aims to reduce the impact of acetic acid while preserving the coffee’s natural flavors and balance which are often affected in conventional anaerobic processing.
DQ Processing is applied consistently in Costa Rica Yemen and Ethiopia and intermittently in other origins depending on crop characteristics and climatic conditions.