Process Description

For that profile the process begins with the harvest of ripe coffee cherries at the point that contains the greatest amount of sugars and precursors of aromas and flavors.

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 48 hours submerged in water with Saccharomyces cerevisiae culture medium (culturing).

Then the coffee is pulped, and a culture medium with yeasts is added to produce the precursors of aromas and characteristic flavors of the profile and it is carried out leachated 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 dehumidier 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.