Colombia Sandia Sunrise Nestor Lasso

Processing Steps:

Step 1 – Selective Harvesting
Only fully ripe Typica Mejorado cherries are hand-picked to ensure high sweetness, uniformity, and clean fermentation.

Step 2 – Pre-fermentation Oxidation (in cherry)
Freshly picked cherries undergo 24-hour, controlled oxidation. This process activates natural microorganisms and prepares the cherries for deeper flavor development.

Step 3 – First Anaerobic Fermentation
Cherries are placed in sealed tanks for 48 hours of anaerobic fermentation, which intensifies fruity esters and sweet aromatic notes.

Step 4 – Second Anaerobic Fermentation (extended)
Next, the cherries are transferred to fermentation bags for an additional 48 hours in a stable, oxygen-free environment. This two-stage fermentation enhances the tropical character and peach-like sweetness.

Step 5 – Thermal Conditioning
A gentle thermal treatment is applied to stabilize microbial activity and help preserve the aroma precursors responsible for tropical and stone fruit notes.

Step 6 – Sun Drying on Raised Beds
Cherries are slowly dried for 15–20 days, depending on sun conditions. They are regularly turned to ensure even moisture evaporation and prevent over-fermentation. Slow, natural drying builds flavor clarity, fruit depth, and clean sweetness.

Step 7 – Rest and Stabilization
Once 10–11% moisture is reached, the coffee is moved to controlled storage conditions where flavors integrate and the profile stabilizes before hulling and export.