Phase 2: Steaming (Etuvage)

Phase 2: Steaming (Etuvage)

Post-blanching, the beans are carefully enveloped in dark cloth or blankets and left to "sweat" for a period ranging from 24 to 48 hours. This stage allows the beans to undergo necessary enzymatic changes, further enhancing their aromatic profile.

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Phase 1: Thermal Treatment or Blanching (Echaudage)

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Phase 3: Sun and Shadow Drying (Sechage)