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 and Lactobacillus in milk culture medium.
Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation, to put increase the level of precursors in the seed 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 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.
