Red Bourbon DECAF Process

Step 1:

• Floaters were removed from water tanks, manual selection of picked cherries, only ripe coffee cherries left, for 18-hour oxidation at an average room temperature of 25°c
  Anaerobic fermentation in bags or containers, for 70 hours at an average temperature of between 16 and 18°C.
• Coffee is then transferred to tanks, for a 28-hour oxidation, reaching a maximum temperature of 42°C.
  Coffee cherries are then transferred to 50-kilo bags to start an anaerobic fermentation for 30 hours at a temperature of between 16 to 20°C.
  The coffee is moved afterward to tanks, submerging it in water heated at 45°C, adding leachate/mossto from the previous harvest, and recirculating the leachate for 18 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.

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