🇨🇴 Colombia

Huila

San Jose de Isnos

1720

14

noviembre 2025ーnoviembre 2025

Geisha

-

Otros

The ripe cherries are harvested, generally within 30 days of maturation, with strict selection of fully ripe fruit. The cherries are then submerged in water, and any floaters are removed. They are fermented as whole cherries for 24 hours in steel tanks, after which they are mechanically pulped to remove the mucilage. The extracted mucilage is collected in containers, fed with yeast, and fermented in a bioreactor for 72 hours. Subsequently, the parchment coffee is placed in tanks, where water at 30°C and the fermentation liquid (wort) prepared in the bioreactor are added, and it is left to undergo anaerobic submerged fermentation for 72 hours. After a light rinse, the coffee is dried in a marquesina (a covered drying structure) for 15 days.

19.69 USD

0/163 sacos

30Kg

30Kg

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