Processing Method

Step 1: Cherry Selection & Initial Fermentation

• Cherries are disinfected and floated in water to remove impurities and low-density beans.
• Manual selection ensures only ripe cherries are processed.
• Anaerobic fermentation takes place in sealed bags or barrels for 48 hours at a temperature range of 17°C to 23°C.
• The coffee is then transferred to fermentation tanks or hoppers for 32 hours of oxidation.
• During this stage, leachate (lixiviates) from the coffee cherry is collected.

Step 2: Pulping

• The coffee cherries are pulped to remove the outer skin.

Step 3: Mucilage Oxidation & Submerged Fermentation

• The mucilage-covered beans are oxidized for 36 hours, with the addition of the previously collected leachate.
• This is followed by 24 hours of submerged fermentation at 17°C to 23°C, with continuous recirculation of the leachate.
• The fermentation process concludes with a thermal shock, washing the coffee with hot water at 65°C to 70°C, effectively ending fermentation.

Step 4: Controlled Drying

• Drying begins in stainless steel dehumidifiers for precise moisture control.
• The system allows for replication of drying curves and consistent quality, as it operates in a dark, sealed environment to prevent terpene loss, preserve aromas, and eliminate external contamination.
• Maximum drying temperatures do not exceed 32°C, and the coffee is dried to a final moisture content of 10% to 11%.

* Why you might see the Yellow Papayo at competitions…