Processing Method

Step 1:

• Floaters are removed from water tanks, manual selection of picked cherries, only ripe coffee cherries left, for a 12-hour oxidation at an average room temperature of 25°c
• Anaerobic fermentation in bags or containers, for 60 hours at an average temperature of 18 and 16°C
• Coffee cherries are then transferred to pulping tanks or hoppers, carrying out an 18-hour oxidation.
• Coffee cherry leachate -Mossto collection

Step 2: Pulping of coffee

Step 3: Coffee with mucilage goes for a 32-hour oxidation process, and leachate is added.

Step 4: Drying in canopies at a maximum temperature of 30°C for an average of 20 and 29 days, allowing up to 11% humidity.

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