Processing Method

Step 1: Selection & Initial Fermentation

• Cherries are floated to remove impurities, and only fully ripe cherries are selected.
• Cherries undergo 12 hours of oxidation at an ambient temperature of 25°C.
• Anaerobic Fermentation: Cherries ferment in sealed bags or containers for 60 hours at 16–18°C.
• The coffee is then transferred to pulping tanks, undergoing an 18-hour oxidation.
• Coffee cherry leachates are collected for reuse in fermentation.

Step 2: Pulping

• The cherries are pulped, removing the outer skin while retaining the mucilage.

Step 3: Mucilage Fermentation

• The mucilage undergoes oxidation for 32 hours.
• Coffee cherry leachates are added, enhancing the fermentation process while keeping the mucilage intact on the beans.

Step 4: Drying

• Coffee is dried using stainless steel dehumidifiers, ensuring precise moisture control and drying curve replication.
• The dark, airtight drying room prevents contamination and preserves the coffee’s natural terpenes and aromas.
• Drying temperatures do not exceed 32°C until reaching a moisture level of 10–11%.

Step 5:The coffee is sent to Descafecol for the EA (Sugar cane process) decaffeination process.