The process begins with the careful harvesting of the coffee cherries, for this reason the state of maturation must be selected according to the characteristics that you want to highlight in the coffee, for the SAKE profile we seek to highlight the floral sweetness of the geisha, therefore which the harvest should be done late to guarantee that a greater amount of coffee cherry precursors enter the seed.Then the coffee cherries undergo a short oxidation, in order to generate a short ripening process for 16 hours and subsequently they are immersed in cold water for 48 hours and the next phase consists of pulping the coffee cherries and introducing them to a anaerobic fermentation phase under vacuum with the addition of lactic acid bacteria for a period of 24 hours, then a wash with thermal shock is carried out, which allows the fixation of the precursors of aromas and flavors. This wash consists of first spraying hot water at 48°C and then spray cold water at 4°C in order to create an expansion and sealing of the green coffee bean.Drying is crucial to guarantee that the precursors fixed in processing remain within the coffee seed, which is why drying using dehumidification technology is used, which was developed by Finca El Paraíso and consists of removing internal humidity. of the coffee seeds with dry air, this means that a refrigeration system removes the humidity from the air in the machine and then the air dries the coffee seeds, this guarantees a homogeneous and non-aggressive drying with the coffee seeds, managing to preserve a greater amount of precursors of coffee aromas and flavors.
The process begins with the careful harvesting of the coffee cherries, for this reason the state of maturation must be selected according to the characteristics that you want to highlight in the coffee, for the SAKE profile we seek to highlight the floral sweetness of the geisha, therefore which the harvest should be done late to guarantee that a greater amount of coffee cherry precursors enter the seed.
Then the coffee cherries undergo a short oxidation, in order to generate a short ripening process for 16 hours and subsequently they are immersed in cold water for 48 hours and the next phase consists of pulping the coffee cherries and introducing them to a anaerobic fermentation phase under vacuum with the addition of lactic acid bacteria for a period of 24 hours, then a wash with thermal shock is carried out, which allows the fixation of the precursors of aromas and flavors.
This wash consists of first spraying hot water at 48°C and then spray cold water at 4°C in order to create an expansion and sealing of the green coffee bean.
Drying is crucial to guarantee that the precursors fixed in processing remain within the coffee seed, which is why drying using dehumidification technology is used, which was developed by Finca El Paraíso and consists of removing internal humidity.
of the coffee seeds with dry air, this means that a refrigeration system removes the humidity from the air in the machine and then the air dries the coffee seeds, this guarantees a homogeneous and non-aggressive drying with the coffee seeds, managing to preserve a greater amount of precursors of coffee aromas and flavors.
