- NATURAL PROCESS
CUP PROFILE IS LOW ACIDITY, FULL-BODIED WITH FRUITY FLAVORS
This process consists of drying the whole cherry after harvesting, without removing the peel. It requires a good climate for the correct drying of the fruit for the necessary time.
THE CHERRIES:
- They are collected, sorted and cleaned to separate the immature or damaged ones.
- They are placed directly under the sun in drying patios elevated off the ground.
- They should be moved from time to time to achieve homogeneous drying.
- Drying time is 7 to 15 days, depending on temperature and rainfall.
- PROCESS WASHING
CUP PROFILE WITH FLORAL AND FRUITY NOTES AND LIGHT BODY
This process requires water and the removal of the pulp from the coffee beans. It is ideal to highlight the characteristic profile of a coffee of origin.
THE CHERRIES:
- They are collected, sorted and cleaned to separate the immature or damaged ones.
- The peel is separated with the pulping machine.
- The beans are submerged in fermentation tanks for 12 to 24 hours to remove a viscous substance called mucilage.
- The grains are dried in elevated patios off the ground or through a mechanical dryer.
- PROCESO HONEY
CUP PROFILE IS WITH SWEET NOTES, FRUITY NUANCES AND MODERATE ACIDITY
This process is similar to washing, with the difference that the mucilage is not eliminated and the coffee is dried with this substance covering the bean.
THE CHERRIES:
- They are collected, sorted and cleaned to separate the immature or damaged ones.
- The peel is separated with the pulping machine.
- Se procede al secado con el mucílago en el grano en patios elevados del piso y dependiendo de las condiciones climatológicas, el ciclo de secado tarda entre 10 a 12 días.
You can check our SCA cup score certificates by scanning our QR codes.
JUNIN COFFEE CERTIFICATE
SAN MARTÍN COFFEE CERTIFICATE