El Rincon / Diego Horta

The Natural Anaerobic process begins with ripe coffee cherries harvested at peak maturity, then passed through a flotation system to remove impurities and lower-quality, low-density beans. The clean, dense cherries are fermented in tanks for 10 hours, after which a must from a previous fermentation is added together with eucalyptus flowers, infusing the lot and guiding its sensory profile while it continues fermenting for another 40 hours. After fermentation, the coffee is dried first on patios for 24 hours, where it starts to lose surface moisture, and then moved to a mechanical silo for a further 48 hours, until it reaches a stable moisture level of around 10%.