The process that gives to this coffee amazing flavours.
1. Anaerobic fermentation in cherry for 28 hours in tanks with relief valves at a
temperature of 19o Celsius.
2. Pulping of the coffee
3. Anaerobic fermentation with mucilage for 40 hours at 21o Celsius.
4. Thermic shock washed. First, washed with water at 40o Celsius and then water at 12o Celsius.
5. Controlled drying for 28 hours at 42o Celsius and a relative humidity of 25%,until reaching a bean moisture between 10% - 11%.