A modern and interesting coffee from a progressive producer who uses a combination of years of experience and modern technology to produce delicious and high quality specialty lots

Once coffee is harvested the production process begins in pre-cleaning, passing through the washer, where the coffees are separated by density. After this step, the coffee passes through a a high-resolution full-colour, optical selector where any defective beans are identified and removed. Once the cherries have been thoroughly selected the team allocate them to various processing methods, including a peeling process in zero water-using peelers, ensuring the integrity of the cherry and its mucilage.

The anaerobic fermentation process of coffee occurs in conditions where oxygen is absent. This is done using closed fermentation tanks. The absence of oxygen makes fermentation slower and regulated, which favours the integral metabolisation of sugars in coffee beans. As a result, coffee can acquire richer flavours and a more delicate acidity.

This fermented natural coffee is dried on suspended drying beds initially for about 4 days. Then, the beans are placed in 15 cm layers and covered with shades, for another 12 to 15 days until they reach 16% humidity. After this step, the coffees rest in their warehouses for approximately 15 days, to allow the cellular reorganization of the water in the beans. After this, they return to the beds or dryers to be finished to approximately 11% moisture content.