María Norma Solorzano La Casa Natural

O processamento

I brought this coffee to Cafesmo for processing and preparation. For this coffee to be of consistent and good quality, it is important that we only pick the beans that are fully ripened. We call these beans 'bull's blood' because they need to have exactly that color, when they are no longer red, but closer to deep purple. It's at this point of ripeness that we can fully benefit from the sweetness of the fruit while drying the coffee. It's dried on plastic blankets on our patio because at 1,400 meters the heat is never too strong during the harvest season. This is of the utmost importance, to make sure that the fruit around the bean does not dry too fast. At night, we close the plastic blankets to make sure that the beans are preserved well and do not reabsorb humidity when it's dark. Depending on the weather, it takes 10 to 15 days to bring the humidity level to 11 - 12%, and at that point the beans are stored at the Cafesmo facilities, on pallets and never in direct contact with a wall. We only prepare the beans for export (green coffee) once they have been sold. This is the best way to preserve the typical qualities of a natural coffee: the fruitiness, often a bit 'winey', complex and strong flavors.