Process
The process begins with the harvest of overripe coffee cherries because the coffee pulp contains
many tannins, polyphenols, esters, and other compounds that, when they remain for a longer time
together with the seeds, these compounds pass through in greater quantity, increasing the red
fruit notes.
Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry
fermentation tanks, in which an anaerobic fermentation process is carried out for 36 hours
submerged in water.
Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant
to carry out the production of the specific microorganisms of the process and generate the
culture medium that contains the precursors of aromas and flavors produced in the fermentation,
then this culture medium is added to the tanks fermentation for 12 hours to fix the precursors to
the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater
amount of precursors and seal the coffee for a good drying process.
Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding
the over-oxidation of the coffee seed and stopping the metabolic processes to avoid
overfermentation
Stabilization and storage in a cool place
Selection and threshing according to the quality standard
Process
The process begins with the harvest of overripe coffee cherries because the coffee pulp contains
many tannins, polyphenols, esters, and other compounds that, when they remain for a longer time
together with the seeds, these compounds pass through in greater quantity, increasing the red
fruit notes.
Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry
fermentation tanks, in which an anaerobic fermentation process is carried out for 36 hours
submerged in water.
Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant
to carry out the production of the specific microorganisms of the process and generate the
culture medium that contains the precursors of aromas and flavors produced in the fermentation,
then this culture medium is added to the tanks fermentation for 12 hours to fix the precursors to
the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater
amount of precursors and seal the coffee for a good drying process.
Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding
the over-oxidation of the coffee seed and stopping the metabolic processes to avoid
overfermentation
Stabilization and storage in a cool place
Selection and threshing according to the quality standard
