Pablo, along with a team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at El Obraje farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. Once sorted, the cherries undergo a 30-hour underwater fermentation, a critical step that enhances the coffee’s flavor profile. This controlled fermentation carried by Pablo follows the Cofinet’s protocol. This controlled fermentation process allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of delicate yet interesting profile. The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee’s inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character. After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. Once coffees are washed they are spread out on raised beds. The team monitors them closely to ensure even drying and optimal quality. We aim for 9.5% -11% moisture content, which is the perfect point for us.
Best brewed 15–49 days post-roast
When you leave your whole beans to rest (inside the sealed bag) until our recommended window, you’re brewing at optimum flavour and acidity.
This time allows for the gas compounds, absorbed during the roasting process, to leave the coffee. If you brew too early, it may not be bad, but you’ll miss out on each coffee’s best flavour.
