Wet Processing

The wet milling process is essential for transforming coffee cherries into beans ready for drying and roasting, preserving their flavor and quality from the very beginning. At Finca El Paraíso, we have implemented a plant with advanced technology that ensures that every phase of the process is carried out efficiently and precisely. This process is what allows us to offer specialty green coffee of exceptional quality.

Pulping

The first phase of wet milling is the selection and pulping of coffee cherries. At this stage, the cherries are carefully sorted to eliminate those that do not meet quality standards, such as those with defects or impurities. The selected cherries are then introduced into a pulper, where the outer pulp is removed, leaving only the bean covered by a layer of mucilage. This phase is crucial, as it ensures that only the highest quality beans continue in the process. The extracted pulp is also sustainably recycled, reducing waste from the process.

Fermentation

After pulping, the coffee beans are placed in fermentation bioreactors, where they begin a controlled fermentation. During this process, the mucilage that covers the beans is broken down by the action of natural bacteria. The duration and control of the fermentation are crucial, as poorly controlled fermentation can alter the flavor profile. At Finca El Paraíso, we have stainless steel fermentation bioreactors, ensuring a hygienic and stable environment for an optimal and efficient process.

Washing

Once fermentation is complete, the coffee undergoes the washing phase, during which all remaining mucilage is removed from the beans. This process is carried out using a washing system that uses clean water to remove organic residue. Furthermore, the recirculation of water in the washing system is part of our commitment to sustainability, ensuring that the process is efficient and environmentally responsible. The washed coffee is now perfectly prepared for drying and achieving its perfect flavor.