Processing:
The process begins with the harvesting of the ripest coffee cherries. The collected cherries are selected using flotation to pick only the highest quality ones, and then disinfected to reduce microbial load. After this stage, the cherries are placed in hermetically sealed tanks with a vent valve for 48 hours.
Next, the coffee is depulped, with the mucilage retained for the next stage. The beans, along with the mucilage, are again placed in sealed fermentation tanks for 88–90 hours. In this phase, lactic acid bacteria are introduced, and the submerged fermentation process helps to extract the best characteristics of the coffee and highlight its flavor notes.
During fermentation, pH and Brix levels are monitored, allowing for the standardization of quality and consistency of processing. After fermentation, the coffee is rinsed with room-temperature water and then slowly dried for 12–20 days (average 15) on African beds.
Beans from Colombia, Bourbon Papayo variety, Washed and Lactic Process. Flavor notes: Raspberries, Granadilla, Mango
Roaster's Recipe:
Filter Recipe
Grind size: medium
Ratio: 1:15
Dose: 15 g coffee
Water volume: 250 g
Temperature: 90°C
Brewing time: 2:30 minutes
Number of pours: 3
Packaging:
250g whole bean coffee in a distinctive box
