DETAILED PROCESS

Cherries at the optimal ripeness point are picked from the healthiest trees with the best foliage. Harvest is done in rain-free days to ensure high sugar content and minimal water presence. The cherries are disinfected with alcohol, floaters are removed, and we classify the best cherries.

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Fermentation Process:

At room temperature for 30 hours in open plastic drums for 20 hours at 30°C Anaerobic fermentation in closed plastic drums for 24 hours, at temperatures between 16-18 °C. oxidation continues for 30 hours in tanks, aiming for the coffee to reach a temperature of 40°C

Then, cherries are placed inside the BioMaster tank, allowing us to control the second anaerobic fermentation stage for 12 hours at a 20°C controlled and sustained temperature. The final stage is submerging the cherries in hot water at 32°C for 36 hours, adding mosto from the same Ombligon variety. This process is what explodes the fruitiness in the profile.

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Quenching:

Finally, a quenching treatment is done with Hot (60°C) water for 5 minutes and then Cold (14°C)

water for 30 minutes to halter fermention and kill microorganisms. Quenching is a specific method of rapidly cooling down coffee cherries. It is a critical step in various coffee processing methods.

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Pristine precision drying:

Coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 20%. It follows

a rest period for 12 hours and then continues 16 hours until it reaches 11%. Pristine Precision Drying is used to describe this system that maintains the coffee’s pristine quality during the drying stage.

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