Colombia El Diviso SIDRA - Filter (EXOTIC COLLECTION)

Ripe cherries are hand-picked and then allowed to rest in open tubs for 12 hours at an average room temperature of 25°c. Next, they go through anaerobic fermentation in bags for 50 hours, maintaining an average temperature of 16 to 18°C. The cherries are then transferred into tanks, carrying out a 20-hour aerobic fermentation, allowing it to reach a maximum temperature of 42°C. The cherries are then placed in 50 kilo bags to start an anaerobic fermentation for 30 hours at temperatures between 16 and 20°C. They are then transferred into tanks, submerging them in water at 45°C, adding a mother culture or Lixiviados” from the previous harvest and performing recirculation for 18 hours.

The drying phase is started under canopies on raised beds, at a maximum temperature of 32°C. The initial phase is interrupted at 18% moisture content, transferring the cherries into black bags in a cellar without light. They are left to rest for 60 hours, then are transferred back to the drying beds, until reaching 11% moisture content. The coffee is then ready to be pulped and bagged.