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Java / Honduras
Finca San Isidro / Fabio Caballero
Washed
The washed process begins with cherries harvested manually by
collaborators in Fabio’s community at peak ripeness, once sugar content
levels reach 21° Brix, during the early months of 2025. After harvest, the
Java cherries are submerged and fermented for 12 hours in tubs at
controlled temperatures between 17–23°C. This stage encourages the
development of clean, refined flavors while maintaining the variety’s
inherent floral and citrus characteristics.
Once fermentation is complete, the coffee is washed to remove residual
mucilage and then transferred to raised beds under partial shade, where
it dries for 12–15 days. Temperatures during drying range between 18–
28°C, ensuring a gradual and even process that protects the coffee’s
structure and complexity.
Following drying, the coffee is stabilized in parchment before milling and
preparing for export.
Description
The washed process begins with cherries harvested manually by
collaborators in Fabio’s community at peak ripeness, once sugar content
levels reach 21° Brix, during the early months of 2025. After harvest, the
Java cherries are submerged and fermented for 12 hours in tubs at
controlled temperatures between 17–23°C. This stage encourages the
development of clean, refined flavors while maintaining the variety’s
inherent floral and citrus characteristics.
Once fermentation is complete, the coffee is washed to remove residual
mucilage and then transferred to raised beds under partial shade, where
it dries for 12–15 days. Temperatures during drying range between 18–
28°C, ensuring a gradual and even process that protects the coffee’s
structure and complexity.
Following drying, the coffee is stabilized in parchment before milling and
preparing for export.
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