Capucas Natural Anaerobic

The process

This coffee was harvested at its optimum point of maturation in the plots of our producers which have different seals of certification that support the quality that they produce, after being harvested the producers take their coffee in cherry to the facilities of the cooperative where it is processed the same day of cutting to maintain the quality and good care of the same, here we carry out a process called anaerobic or controlled fermentation, this is done after the coffee beans have been selected at their optimum point of maturity, they are pulped, this coffee is not fermented, it only takes the pulping process, right after a process of controlled fermentation is carried out for 72 hours with specific temperature and time to develop the profile that is required and that this can be replicable, then this coffee is taken to a solar dryer and the complete process of slow drying is carried out from 25 to 32 days, this can vary according to the climate, but it is important that while working there is a lot of sun to avoid damage and loss of the good characteristics of the process then this is also stored in grainpro bags so that it is in perfect condition to be consumed, this coffee is prepared with part of the production of Yaderi Lopez and Marel Portillo, who have their plots at an altitude of 1550 to 1750 meters above sea level.