Processing Method

Step 1: Selection & Cleaning

• Cherries are disinfected and floated in water to remove impurities and less dense beans.
• Only fully ripe cherries are hand-selected for processing.

Step 2: Fermentation

• Oxidation: Cherries undergo 40 hours of oxidation in plastic tanks.
• Anaerobic Fermentation: Cherries ferment in sealed bags or plastic tanks for 40 hours at an average temperature of 17–20°C.
• Leachate Collection: Coffee cherry leachates are collected and reused in future fermentation batches.
• Submerged Fermentation: Leachates are added, and the coffee ferments in liquid for 28 hours at 17–23°C, with continuous recirculation.
• Thermal Shock: To finalize fermentation, cherries undergo a heat shock at 65–70°C.

Step 3: 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 37°C until reaching a 10–11% moisture level.

Step 4: Decaffeination

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