For this lot, only the ripest cherries were harvested. The cherries are transported to La Pradera processing center in grain pro bags or special tanks to preserve their freshness. Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices.
Then, the cherries undergo a dry anaerobic 48-hour fermentation. During this stage, cinnamon is added to the fermentation tanks. The cinnamon adds its warm spice and sweet, woody aroma to the coffee. By fermenting coffee cherries alongside cinnamon, we unlock a nuanced spice profile, think cinnamon sticks and brown sugar. The cinnamon’s volatile oils and aromatic compounds interact with the coffee mucilage during fermentation, creating a structured and deep flavor reminiscent of cinnamon buns.
Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. The wastewater generated during the washed process is then treated using a green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from the processing center, ensuring an environmentally sustainable operation.
Once coffees are washed, they are spread out in the drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over fermentation or mold. Drying continues until the cherries reach an ideal moisture content of 9.5% –11%.
