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C O L O M B I A

Process - ANAEROBIC FRUIT PREP

For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing center in grain pro bags or special tanks to preserve their freshness.

Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks.

Then the cherries undergo a dry anaerobic 48-hour fermentation, during which green apples and wine yeast are added. The green apples add their crisp acidity and refreshing fruitiness to the coffee, while the wine yeast enhances the fermentation process, producing aromatic compounds that add depth and vibrancy. This combination creates a lively and layered flavour profile, with notes of juicy green apple, white wine-like brightness, and a delicate sweetness.

Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. Once coffees are washed, they are spread out in our elbas drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation.

Drying continues until the cherries reach an ideal moisture content of 9.5% –11%

Cupping notes: caramelized green apple, dark chocolate, lime.