Origin: Piendamo, Cauca, Colombia
Farm: Granja paraíso 92
Producer: Wilton Benitez
Species: Arabica
Variety: Sudan Rume
Altitude: 1950 m.a.s.l.
Process: Double anaerobic fermentation/ thermoshock
About the process
- Manual harvest.
- Selection by size.
- Selection by density.
- Sterilization with ozonated wáter.
- Sterilization with ultraviolet light.
- We immerse the cherries in water at 90 degrees Celsius for 120 seconds (termal shock).
- We pulp the fruits.
- Fermentation begins in an anaerobic bioreactor.
- We Sanitized again with injection of ozonated wáter.
- We add a yeast (Saccharomyces pastorianus).
- 6 hours after the fermentation started, we check that the pH is at 6 and brix degrees of the mucilage 18 if these data are not correct, we adjust the pH by adding citric acid or bicarbonate and the brix degrees are adjusted with honey produced from concentrated mucilage from previous batches.
- We ferment the fruits for 96 hours.
- Brix degrees at the end of fermentation 6 and pH 3.8 14. We start drying at 38 degrees Celsius.