1. The geographical planting area of Simao coffee is very similar to that of the Colombian coffee namely: an area of low latitude but of high altitude with big temperature difference between day and night. Having studied the geographical planting area and tasted Simao arabica, ICO experts concluded that the coffee is quite comparable to Colombian coffee and is one of the finest coffees in the world. Simao arabica shows its typical taste and characteristics to be strong but not bitter, aromatic with full pleasant body, pleasant acidity and slight sweet and fruity floral taste.
2. In the procedure of coffee farming, we try our most to protect and improve the ecology around the coffee farms. We use as much organic mulch and manure instead of chemical fertilizer and combine biological ways with scientific management of the coffee fields in fighting against diseases and pests. Thus to make our coffee greener and more ecological and better for the consumer’ s health.
3. The harvesting season of Simao arabica if between mid-November and late March. When the berries become red, coffee farmers begin the berry-picking selectively.
4. The picked fresh cherries are disposed with a wet-processing way of which the main steps are as the following:
1), Cherry grading: Divide the picked cherries in large, medium and small grades in a grading machine or wire-mesh.
2), Pulping: Pulp the picked cherries with a pulping machine powered by electricity or manpower.
3), Fermentation: Ferment the pulped cherries in the fermentation tanks for about 12-28 hours.
4), Washing: Wash the fermented parchments in the washing channels to get rid of the mucilage and re-grade the parchments.
5), Soaking: Put the washed parchments into the soaking tanks and soak them for about 12 hours to get rid of the mucilage remains.
6), Dry: Dry the well washed parchments in the sun naturally.
7), Hulling: Hull the parchments in a professional hulling unit and grade the beans.
8), Packing: Pack the beans in standard jute bags with a net weight of 60 kilos or 70 kilos each.

Arabica Green Coffee Classification
Standard No. ：Q/SLY02-2002