Processing Method

Step 1:

• Floating and selection of picked cherries – only ripe berries are chosen.
• 12-hour oxidation at room temperature of 25°C.
• Anaerobic fermentation in bags and plastic bins for 50 hours at an average temperature of 16 to 18°C.
• The cherries are transferred to tanks for a 60-hour oxidation, leaving them to reach a maximum temperature of 42°C.
• Afterwards the coffee cherries are moved to tanks where they are submerged under water which is at 45C, with leachate recirculation for 70 hours.

Step 2:

• The drying process starts in canopies at a maximum temperature of 32°C.
• The drying is interrupted when an 18% humidity level is reached.
• The coffee is then moved to black bags in a dark storage room leaving it to rest for 60 hours, to continue with the drying process until reaching up to 11% humidity.

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