This innovative vacuum process dehydrates coffee cherries in two phases, concentrating flavors and aromas the lower phase, rich in leachates, permeates the beans, transforming them a delicate drying process with dry air preserves the coffee's quality and intense profile.
This unique processing method begins with the fermentation of ripe coffee cherries in vacuum tanks.
This technique induces gradual dehydration, creating two distinct environments within the tank the upper phase is characterized by the absence of oxidation, while in the lower phase, the cherries are submerged in the leachates released during fermentation.
This imbibition of leachates is crucial, as it permeates the cherries, darkening their appearance and deeply enriching their flavor profile from the inside out subsequently, the fermented cherries undergo a delicate drying process in a dehumidification machine that uses dry air.
This controlled drying method is essential to avoid high temperatures that could degrade the delicate aroma and flavor precursors, thus ensuring the stability and intensity of the final coffee.
