Floating process in order to select the best cherries only (fully ripe).
Anaerobic fermentation in cherry – closed cans during 40 hours at 16-18 Celsius.
The cherries are moved to a big tank for an oxidation process of 20 hours, where the leachates are collected so they can be used later on.
The coffee is pulped.
20 hour oxidation with mucilage.
Submerged fermentation at 39 degrees Celsius for 12 hours, where the leachates collected previously are added to the coffee. During this phase the coffee is stirred once in a while so the liquids are a homogenous mixture. Note: the mucilage is not entirely removed during this phase.
Thermal shock: to finish the fermentation phase the coffee is washed with water at 65-70 degrees Celsius.
Drying phase: the coffee is moved to parabolic dryers for 18-24 days until 11% moisture is reached. During this phase the temperature never goes above 30 degrees Celsius.