The process begins with the harvest of overripe grape poin coffee cherries, which, due to their longer contact time with the coffee seeds, manage to impregnatemore fruit avors from the pulp. The make a cherry short fermentation in 12 hours, and then depulped and add liquid pulp extract and continue liquid fermentation for 48 hours. 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 hulling according tothe quality standard.
The process begins with the harvest of overripe grape poin coffee cherries, which, due to their longer contact time with the coffee seeds, manage to impregnatemore fruit avors from the pulp.
The make a cherry short fermentation in 12 hours, and then depulped and add liquid pulp extract and continue liquid fermentation for 48 hours.
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 hulling according tothe quality standard.
