Process information

Manual and rigorous picking. Adequate equipment for the de pulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries, then the cherries skin is taken out to start the second fermentation step in parchment and mucilage last for 35 hours.

Once coffees are been fully washed they are either sun or mechanically dried with a moisture % target of 10%