Los Nogales

The caturra variety was used to process this lot:

– Hand picking of cherries.
– Oxidation – the cherries are piled into a large mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.
– Washing and removal of floaters, disinfection of washed cherries with ozone.
– Peeling the cherries.
– Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required acetic bacteria.- Fermentation for 144 hours.
– Washing and drying for 20 days.

The týpica variety was used to process this lot:

– Hand picking of cherries.

– Oxidation – the cherries are piled into a large mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.

– Washing and removal of floaters, disinfection of washed cherries with ozone.

– Peeling the cherries.

– Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required heterofermentative microorganisms.

– Fermentation for 144 hours.

– Washing and drying for 20 days.

– Selective harvesting: In this step, coffee pickers focus on picking only the ripe fruit of the coffee tree. This ensures that the coffee beans are of the highest quality.

– Cleaning and disinfection: The harvested berries are disinfected using clean, potable water. This helps to remove any surface impurities.

– Density grading using water: the coffee beans are immersed in water.

– The defective and unripe beans float on the surface and are discarded, while the ripe cherry is heavy, sinks and goes for further processing.

– Heat shock follows: the grains are subjected to heat shock by alternating immersion in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes).This serves two purposes: to release the glucose from the cherries and to pasteurize them for production and processing.

– Dehulling and addition of sugars: the coffee beans are dehulled to remove the outer layer. Sugar/juice obtained from the husks of the beans themselves is then added. This helps with fermentation.

– Then fermentation takes place for 120 hours in the barrel. To the peeled coffee beans, the sugar solution squeezed from the coffee cherries and the starter starter from the previous brews are added and fermentation takes place in plastic sealed barrels for 120 hours. During this time, the micro-organisms present in the beans break down sugars and other compounds, contributing to the coffee’s flavour profile.

– Sun-drying for 15 days: After fermentation is complete, the coffee beans are broken down in the sun and dried for 15 days. This process is necessary to reduce the moisture content of the coffee

The colombia variety was used to process this lot:

– Hand picking of cherries.

– Heat shock – the cherries were immersed in water at 80 degrees for 30 to 60 seconds.

– Washing and removal of floaters, disinfection of washed cherries with ozone.

– Peeling the cherries.

– Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required microorganisms, in this case such as to ensure both lactic and alcoholic fermentation.

– Fermentation for 200 hours.

– Washing and drying for 20 days.

The yellow bourbon variety was used to process this lot:

– Hand picking of cherries.

– Oxidation – the cherries are piled into a larger mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.

– Washing and removal of floaters, disinfection of washed cherries with ozone.

– Peeling the cherries.

– Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required acetic bacteria.

– Fermentation for 144 hours.

– Washing and drying for 20 days.

The týpica variety was used to process this lot:

– Hand picking of cherries.

– Heat shock – cherries were immersed in water at 80 degrees for 30 to 60 seconds.

– Washing and removal of floaters, disinfection of washed cherries with ozone.

– Peeling the cherries.

– Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required microorganisms, in this case such as to ensure both lactic and alcoholic fermentation.

– Fermentation for 210 hours.

– Washing and drying for 20 days.

The orange bourbon variety was used to process this lot:

– Hand picking of cherries.

– Heat shock – the cherries were immersed in water at 80 degrees for 30 to 60 seconds.

– Washing and removal of floaters, disinfection of washed cherries with ozone.

– Peeling the cherries.

– Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required microorganisms, in this case such as to ensure the lactic fermentation process.

– Fermentation for 220 hours.

– Washing and drying for 20 days.

The yellow colombia variety was used to process this lot:

– Hand picking of cherries.

– Oxidation – the cherries are piled into a large mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.

– Washing and removal of floaters, disinfection of washed cherries with ozone.

– Peeling the cherries.

– Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required lactic bacteria.

– Fermentation for 144 hours.

– Washing and drying for 20 days.

– Harvesting only ripe fruit: This step ensures that only ripe fruit is harvested. This is essential for obtaining high quality coffee beans, as ripe beans have optimal flavour and aroma.
– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.
– Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Cleaning the coffee in a wet mill and adding the sugars: the coffee berries are ground and the sugars obtained by pressing the skins of the coffee cherries themselves are added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans go through a fermentation process that takes 120 hours. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Also mentioned is the addition of pre-ferments, similar to sourdough starter in bread, which can add unique characteristics to the coffee.
– Drying in the sun: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Harvesting only ripe fruit: This step ensures that only ripe fruit is harvested. This is essential for obtaining high quality coffee beans, as ripe beans have optimal flavour and aroma.
– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.
– Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Cleaning the coffee in a wet mill and adding the sugars: the coffee berries are ground and the sugars obtained by pressing the skins of the coffee cherries themselves are added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans go through a fermentation process that takes 120 hours. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Also mentioned is the addition of pre-ferments, similar to sourdough starter in bread, which can add unique characteristics to the coffee.
– Drying in the sun: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Harvesting only ripe fruit: This step ensures that only ripe fruit is harvested. This is essential for obtaining high quality coffee beans, as ripe beans have optimal flavour and aroma.
– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.
– Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Cleaning the coffee in a wet mill and adding the sugars: the coffee berries are ground and the sugars obtained by pressing the skins of the coffee cherries themselves are added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans go through a fermentation process that takes 120 hours. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Also mentioned is the addition of pre-ferments, similar to sourdough starter in bread, which can add unique characteristics to the coffee.

– Drying in the sun: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and for further development of the coffee flavour.
– The beans are then transferred into barrels that were previously used for beer: Finally, the dried coffee beans are transferred in a layer of parchment to the barrels formerly used for beer. This adds further flavour nuances and produces a coffee with an extraordinary and complex taste.

– Harvesting only ripe fruit: This step ensures that only ripe fruit is harvested. This is essential for obtaining high quality coffee beans, as ripe beans have optimal flavour and aroma.
– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.
– Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Cleaning the coffee in a wet mill and adding the sugars: the coffee berries are ground and the sugars obtained by pressing the skins of the coffee cherries themselves are added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans go through a fermentation process that takes 120 hours. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Also mentioned is the addition of pre-ferments, similar to sourdough starter in bread, which can add unique characteristics to the coffee.
– Drying in the sun: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Harvesting only ripe fruit: This step ensures that only ripe fruit is harvested. This is essential for obtaining high quality coffee beans, as ripe beans have optimal flavour and aroma.
– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.
– Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Cleaning the coffee in a wet mill and adding the sugars: the coffee berries are ground and the sugars obtained by pressing the skins of the coffee cherries themselves are added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans go through a fermentation process that takes 120 hours. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Also mentioned is the addition of pre-ferments, similar to sourdough starter in bread, which can add unique characteristics to the coffee.
– Drying in the sun: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Harvesting only ripe fruit: This step ensures that only ripe fruit is harvested. This is essential for obtaining high quality coffee beans, as ripe beans have optimal flavour and aroma.
– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.
– Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Cleaning the coffee in a wet mill and adding the sugars: the coffee berries are ground and the sugars obtained by pressing the skins of the coffee cherries themselves are added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans go through a fermentation process that takes 120 hours. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Also mentioned is the addition of pre-ferments, similar to sourdough starter in bread, which can add unique characteristics to the coffee.
– Drying in the sun: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Harvesting only ripe fruit: This step ensures that only ripe fruit is harvested. This is essential for obtaining high quality coffee beans, as ripe beans have optimal flavour and aroma.
– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.
– Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Cleaning the coffee in a wet mill and adding the sugars: the coffee berries are ground and the sugars obtained by pressing the skins of the coffee cherries themselves are added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans go through a fermentation process that takes 120 hours. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Also mentioned is the addition of pre-ferments, similar to sourdough starter in bread, which can add unique characteristics to the coffee.

– Drying in the sun: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and for further development of the coffee flavour.
– The beans are then transferred into barrels that were previously used for beer: Finally, the dried coffee beans are transferred in a layer of parchment to the barrels formerly used for beer. This adds further flavour nuances and produces a coffee with an extraordinary and complex taste.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This ensures optimum quality decaffeinated coffee.

– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.

Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.

– Heat shock. This process breaks down the sugars and pasteurises the grains, which contributes to the final flavour of the coffee.

– Washing. After fermentation, the coffee beans are washed thoroughly to remove unwanted coffee particles and thus suppress unwanted flavour.

– Addition of natural solvent (ethyl acetate) . A natural solvent is added which is extracted from the pulp or skins of the coffee itself by enzymatic and fermentation processes. This solvent is essential for the extraction of caffeine from the beans.

– Immersion in the solvent. The coffee beans are immersed in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvent and leaves the beans decaffeinated.

– Final wash. After immersion in the solvent, the beans are washed again to remove any residual solvent.

– Drying. The decaffeinated coffee beans are placed in a drying area and allowed to dry for approximately 8 days. This will ensure that the beans reach the correct moisture content before packaging.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This ensures optimum quality decaffeinated coffee.

– Cleaning and disinfection with purified water: The harvested coffee beans undergo a thorough cleaning and disinfection with purified water. This removes impurities and unwanted micro-organisms.

– Density sorting by water. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.

– Heat shock. This process breaks down the sugars and pasteurises the grains, which contributes to the final flavour of the coffee.

– Washing. After fermentation, the coffee beans are washed thoroughly to remove unwanted coffee particles and thus suppress unwanted flavour.

– Addition of natural solvent (ethyl acetate) . A natural solvent is added which is extracted from the pulp or skins of the coffee itself by enzymatic and fermentation processes. This solvent is essential for the extraction of caffeine from the beans.

– Immersion in the solvent. The coffee beans are immersed in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvent and leaves the beans decaffeinated.

– Final wash. After immersion in the solvent, the beans are washed again to remove any residual solvent.

– Drying. The decaffeinated coffee beans are placed in a drying area and allowed to dry for approximately 8 days. This will ensure that the beans reach the correct moisture content before packaging.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the bad ones.
– Heat shock: The selected grains are subjected to a heat shock of 80°C water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Skinning in a wet mill and addition of sugar: the coffee beans are skinned and placed in fermentation vats. To these are added the sugars obtained by pressing the skins of the coffee cherries themselves. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the bad ones.
– Heat shock: The selected grains are subjected to a heat shock of 80°C water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Skinning in a wet mill and addition of sugar: the coffee beans are skinned and placed in fermentation vats. To these are added the sugars obtained by pressing the skins of the coffee cherries themselves. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.

– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the bad ones.
– Fermentation: Coffee beans undergo a 90 hour fermentation process. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Washing. After fermentation, the coffee beans are washed thoroughly to remove any remaining pulp and to prevent unwanted flavour changes.
– Natural solvent: The production of a natural solvent through enzymatic and fermentation processes from the pulp or skin of the same coffee. This solvent is essential for extracting the caffeine from the beans.
– Solvent soaking: The coffee beans are soaked in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvent and the beans are decaffeinated.
– Final wash: At the end of the solvent soaking process, the coffee beans are washed again to remove any residual solvent.
– Drying: The decaffeinated coffee beans are placed in drying kilns and left to dry for approximately 8 days. This ensures that the beans reach the correct moisture level before packaging.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.

– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the bad ones.
– Heat shock: The selected grains are subjected to a heat shock of 80°C water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Skinning in a wet mill and addition of sugar: the coffee beans are skinned and placed in fermentation vats. To these are added the sugars obtained by pressing the skins of the coffee cherries themselves. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.

– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The selected grains are subjected to a heat shock of 80°C water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Skinning in a wet mill and addition of sugar: the coffee beans are skinned and placed in fermentation vats. To these are added the sugars obtained by pressing the skins of the coffee cherries themselves. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.

– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The beans are subjected to heat shock by being alternately immersed in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes) This has two purposes: to release glucose from the beans and to pasteurise them to remove unwanted micro-organisms.
– Skinning in a wet mill and addition of sugar: the coffee berries are skinned and placed in fermentation vats. Sugar obtained by pressing the skins of the coffee cherries themselves is added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The beans are subjected to heat shock by being alternately immersed in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes) This has two purposes: to release glucose from the beans and to pasteurise them to remove unwanted micro-organisms.
– Skinning in a wet mill and addition of sugar: the coffee berries are skinned and placed in fermentation vats. Sugar obtained by pressing the skins of the coffee cherries themselves is added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The beans are subjected to heat shock by being alternately immersed in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes) This has two purposes: to release glucose from the beans and to pasteurise them to remove unwanted micro-organisms.
– Skinning in a wet mill and addition of sugar: the coffee berries are skinned and placed in fermentation vats. Sugar obtained by pressing the skins of the coffee cherries themselves is added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 160 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Fermentation: Coffee beans undergo a 90 hour fermentation process. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Washing. After fermentation, the coffee beans are washed thoroughly to remove any remaining pulp and to prevent unwanted flavour changes.
– Natural solvent: The production of a natural solvent through enzymatic and fermentation processes from the pulp or skin of the same coffee. This solvent is essential for extracting the caffeine from the beans.
– Solvent soaking: The coffee beans are soaked in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvent and the beans are decaffeinated.
– Final wash: At the end of the solvent soaking process, the coffee beans are washed again to remove any residual solvent.
– Drying: The decaffeinated coffee beans are placed in drying kilns and left to dry for approximately 8 days. This ensures that the beans reach the correct moisture level before packaging.

– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The beans are subjected to heat shock by being alternately immersed in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes) This has two purposes: to release glucose from the beans and to pasteurise them to remove unwanted micro-organisms.
– Skinning in a wet mill and addition of sugar: the coffee berries are skinned and placed in fermentation vats. Sugar obtained by pressing the skins of the coffee cherries themselves is added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.