The process begins with the careful selection of Caturra and Colombia cherries, blended to create a balanced and structured base. The coffee undergoes an anaerobic honey fermentation enriched with red apple and lactobacillus cultures for 48 to 72 hours in stainless steel bioreactors. The anaerobic environment allows precise microbial control, enhancing rounded sweetness and contributing to creamy texture development.
After fermentation, the coffee is dried on patios for 3 to 6 days and finished in mechanical silos for approximately 2 to 5 additional days to achieve stable moisture levels.
The coffee then undergoes a 20-day stabilization period in plastic bags lined with fique. In the cup, it presents a creamy profile with notes of roasted almonds, toasted caramel, and toffee, delivering a smooth and structured finish.
