La Chapolera/ Julian A.H. Ruiz, Yaritza A. Guevara, Henry B. Murcia

This coffee’s process begins with cherries measuring 22–26 Brix, indicating optimal sugar content for fermentation. After harvesting, the cherries undergo cold water floatation to remove any defects or low-density beans. Fermentation starts with 24 hours of oxidation in cherry, followed by 24 hours of pre-fermentation using non-acidic red fruits and yeast, which helps develop a sweet, balanced profile. After pulping, the beans spend another 24 hours in anaerobic fermentation inside sealed tanks, further enhancing complexity. The coffee is then sun-dried for 15 days, after which it rests for an additional 15 days to stabilize, ensuring a consistent, high-quality final product.