The process begins with the harvest of overripe grape point coffee cherries, which, due to their longer contact time with the coffee seeds, manage to impregnate more fruit flavors from the pulp. Disinfection of coffee cherries with ozono, to reduce the unwanted microbiological load in the process. Sumerged coffee cherry fermentation with yeast, in anaerobic pathway for 72 hours under pressure to fixed the precursors of aromas and flavors. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee cherry and stopping the metabolic processes to avoid over fermentation. Stabilization and storage in a cool place Selection and hulling according tothe quality standard.
The process begins with the harvest of overripe grape point coffee cherries, which, due to their longer contact time with the coffee seeds, manage to impregnate more fruit flavors from the pulp.
Disinfection of coffee cherries with ozono, to reduce the unwanted microbiological load in the process.
Sumerged coffee cherry fermentation with yeast, in anaerobic pathway for 72 hours under pressure to fixed the precursors of aromas and flavors.
Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee cherry and stopping the metabolic processes to avoid over fermentation.
Stabilization and storage in a cool place Selection and hulling according tothe quality standard.
