Mar 14 2026 Colombia

The process begins with selective harvesting, where only fully ripe cherries are handpicked to guarantee quality. These cherries undergo 48 hours of controlled oxidation, naturally rising to 40°C (104°F). Afterward, they are depulped and transferred into a sealed bioreactor, where a specialized fermentation takes place using selected yeast, fresh pineapple, lychee and local aromatic plants. This fermentation lasts 48 hours under carefully monitored conditions. The coffee is then washed to remove any remaining fruit residues and begins its drying phase, first under controlled conditions until it reaches approximately 30% moisture content, then completed to ensure uniformity. Finally, the beans are rested for one month to stabilize and fully develop their flavor potential.