The process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of "in-cherry" fermentation. After depulping, the beans are anaerobically fermented for five days with their mucilage, combined with yeast and strawberry flavors; this enhances the honey process with a rich fruit profile.
Finally, the coffee is mechanically dried for 10 days to ensure even moisture levels, then stabilized for five days in GrainPro bags. Following stabilization, the coffee undergoes the EA Sugarcane decaffeination process.
Sugarcane Decaffeination (EA)
Sugarcane decaffeination uses Ethyl Acetate (EA)—a naturally occurring compound derived from sugarcane crops in the Valle del Cauca region of Colombia—to remove caffeine from the coffee beans.The process is straightforward:
