DECAF Processing Method

Step 1:

• Floaters were removed from water tanks, and manual selection of picked cherries, only 22-26 brix coffee cherries chosen.
• Coffee is then transferred to tanks, for a 60-hour oxidation.
  Coffee cherries are then taken for a thermal shock with cold water to stop the fermentation process.
  The coffee is moved afterwards to tanks, submerged in water heated at 45°C, adding leachate/mossto from the previous harvest, and recirculating the leachate for 80 hours.

Step 2:

• Beginning of the drying phase in canopies at a maximum temperature of 32°C, the drying process is interrupted when reaching 18% humidity, transferring it to black bags in a dark warehouse space, and letting it rest for 60 hours.
• Afterward, the drying process goes on until an 11% moisture is obtained.

Step 3: The coffee is sent to Descafecol for the EA (Sugar cane process) decaffeination process.