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 aerobic fermentation process is carried out for 48 hours submerged in water and aerators.
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 fermentation tanks for 24 hours in aerobic with leachate recirculation and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.
Dried in a dehumidier 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.
