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Diego was a pioneer in Colombia when it came to exploring fermentation techniques, incorporating various microorganisms and yeasts into the process. He has since honed his skills, creating repeatable recipes that are characterized by a highly organized, almost industrial approach to processing. Sanitation and maintaining a controlled environment are critical components of this method.

To start, the cherries undergo a thorough washing with filtered water to eliminate any microorganisms on their skins. Then, specific microorganisms are introduced into the fermentation. Diego meticulously monitors the temperature and pH levels to regulate the fermentation process.

The use of thermal shock, which involves alternating between hot and cold water, helps to maximize the beans’ flavor and aroma. Every aspect of the fermentation is meticulously controlled and optimized, from the yeast strain used to the duration of the process, to the temperature of the tanks or water. Here are some key phases of the experimental process

  • 48 hours of anaerobic fermentation of cherries in vats with a vent valve, at a temperature of 18°C.
  • 96 hours of anaerobic fermentation of cherries with pulp (including mucilage), at 18°C.
  • A first wash at 40°C to create a thermal shock.
  • A second wash at 12°C.
  • 34 hours of drying at 35°C and 25% humidity, until the beans reach a humidity level of 10-11%.

We hope you enjoy.

Additional information
Weight 0,250 kg
Dimensions 16 × 6 × 23 cm
Bag size

250 g

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