1. Harvesting: Making sure that at least 80% of the picked cherries are fully ripe.
2. Floating: This step guarantees the removal of unripe, overripe, and dried cherries.
3. Oxidation: Performed in food-grade plastic containers for 12 hours.
4. Depulping: The cherries are dry depulped.
5. Post-depulping oxidation: The oxidation takes 24 hours and is finished by washing the coffee in a water of 45°C creating a “thermal shock”. About 80% of the mucilage is removed here.
6. Fermentation: Carried out aerobically for 36 hours at temperatures below 25°C with specific yeast.
7. Mechanical drying: After 36 hours of fermentation, the coffee is mechanically dried for 76 hours at an average temperature of 40°C.
8. Stabilization: The coffee is stabilized in GrainPro-type bags.