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OUR PASSION OUR COFFEE

What we do…

Sebastian is using natural, washed, and honey processes, and all varieties undergo carbonic acid fermentation. Most of  the coffee is processed naturally or via a honey process to minimize water consumption maceration. Most of the coffee is processed naturally or via a honey process to minimize water consumption.

Coffee procesing…

 

 

● As a first step, the Brix degrees of different samples of harvested coffee cherry and the PH level are measured.
● All data are entered in the harvest and fermentation control table.
● Three stages of coffee cherry selection by hand
● Coffee cherries are only picked from the tree by hand.
●The next step in the selection of the most optimal coffee cherries is done by immersing the cherries in water and removing the cherries that float to the surface. These are called “floaters”.
●In the next step, the most optimal coffee cherries are hand-selected to ensure a homogeneous and high quality fermentation. Allowing the controlled fermentation to be effective.
●Finally, to begin fermentation with the coffee cherries that were optimal, they are placed inside a plastic tank with a capacity of 200 liters and an injection of CO2 according to the number of hours planned by the Head of Post-Harvest Processes.

 

WASHED PROCCES​

● It consists of a double fermentation
●The coffee cherries are pulped and placed in the fermentation tank with the mucilage for their fermentation period with CO2 injection to control the fermentation environment and the number of hours depends on the cup profile we are looking for.
● In this fermentation we use the Lixiviado  (Mosto) obtained from the degradation of the coffee cherries themselves.
● Dried cherries are milled and manually sorted in jute bags to stabilize for a week. Coffee is then transferred into GrainPro  bags

honey PROCCES​

● It consists of double fermentation.
● The first fermentation can vary in hours depending on the profile we are looking for generate in cup and the variety of coffee we are processing.
● The coffee cherries are pulped and placed in the tank with the mucilage for a second fermentation.
● For the second fermentation, CO2 is injected to effectively control the final fermentation.
● After the second fermentation, the coffee beans are taken to the washing area and the mucilage is partially removed to be transferred to the African beds for drying

natural process

● It is a unique fermentation process.
● The number of hours depends on the profile we are looking for in the cup and depending on the variety we are working with. Highlighting the unique notes of variety
● Inside the tanks, the cherries are inoculated with their own Must (Leachate). We use this technique to maximize the flavor profile.
● The coffee is then dried on African beds, ground and stored.g