FARM ALTITUD:1960 M.A.S.L.
FERMENTATION: AEROBIC AND ANAEROBIC
MICROORGANISM: YEAST PARAISO YELLOW FRUIT
TECHNIQUE: WASHED WITH THERMAL SHOCK
PROCESS: WASHED WITH ESPECIAL FERMENTATION
NOTES: FRUITS, APPLE, PEACH
The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum
point of ripeness.
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 72 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 36 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
FARM ALTITUD:1960 M.A.S.L.
FERMENTATION: AEROBIC AND ANAEROBIC
MICROORGANISM: YEAST PARAISO YELLOW FRUIT
TECHNIQUE: WASHED WITH THERMAL SHOCK
PROCESS: WASHED WITH ESPECIAL FERMENTATION
NOTES: FRUITS, APPLE, PEACH
The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum
point of ripeness.
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 72 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 36 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
