The Process
The cherries are harvested at over 20*deg and soaked in water for 2 hours to clean and sort. They undergo an initial anaerobic fermentation for 24hrs at 18-20deg. At Campo Hermoso R&D Center, a carbonic maceration is carried out for 48hrs, collecting the moss. The juice (mossto) is extracted during pulping to reach a red honey level, it is then made into a starter culture with inoculated yeast, glucose solution and other juices. This mixture is poured into the pulped coffee along with fruit pulp and dried fruits in a 30% submerged fermentation for 72hours. The coffee is dried in the sun in a greenhouse for 10 days, stabilised with dried pulp for 8 days and cleaned. After a final stabilisation of 10 to 15 days, the coffee is cupped and organised into batches.
Filter recipe ratio 1:17
