Finca Las Flores. Sidra, Natural/Anaerobic. 250g.

Fermentation: The coffee processing initiates with the meticulous collection of fruits at their optimal maturity, registering brix degrees between 24 and 26. Subsequently, there's a manual selection of the grains, followed by a 48- hour oxidation process in plastic tanks. Throughout this duration, leachates generated by the mass are continuously recirculated, maintaining a vigilant check on both Brix degrees and pH levels. Following the oxidation, a rafting process is conducted to separate empty grains and impurities, simultaneously reducing the dough temperature. This is succeeded by a thermal shock administered at 50°C, and the mixture is carefully sealed in plastic containers, marking the commencement of anaerobic fermentation. Within the anaerobic fermentation phase, Saccharomyces Cerevisiae yeast of the T58 strain is introduced—a variant commonly used in the brewing industry to enhance flavor profiles. The yeast is applied at a proportion of 1 gram per 5 kilos of cherry, in an active dilution at 35°C. This solution is meticulously sprayed onto the cherries and undergoes conditioning and multiplication for a duration of 80 hours. Drying: The cherries undergo mechanical drying for approximately 12 hours to remove excess water. Subsequently, they transition to solar drying, a process spanning approximately 15 days. Quality Control: The coffee undergoes thorough analysis by their dedicated quality team to ensure it aligns with the desired profile. Post-stabilization in the warehouse, the coffee proceeds to hulling and then undergoes electronic and manual selection processes.