About Alquimia
Chemistry and passion come together in our Alquimia line! Alquimia fills our days at the Sabio
Lab with endless experiments, exclusive varieties, and daring processing methods. These nanolots are loud, intriguing, captivating and incredibly unique!
Sabio lab Cupping Profile
Orange blossom, roses, tangerine, peach, star fruit, golden raisin, and nutmeg.
Sabio lab processing details
Right after picking, ripe cherries are floated and closed into airtight tanks, without water, to ferment for 4 days. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 35 days and reposed for 1 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Baker’s chocolate, lychee, green apple, lime, mango, honeydew, and clementine
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry and closed into airtight tanks with 2% saline solution and left to ferment for 10 hours. After, the cherries are dried on raised beds for 22 days and reposed for 1 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Black tea, clove, pecans, maple syrup, red grapes, prunes, green apples, and
lemons.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry and put into tanks with black kombucha tea and blended SCOBY. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 22 days and reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Jasmine honeysuckle, dried fig, magnolia, black cherry, cola, green tea, bittersweet chocolate, and coriander.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry and left on shaded raised beds to dry for 35 days. Reposed for 1 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Passion fruit, mango, pineapple, berry, brown sugar, walnuts, cacao nibs, and hibiscus.
Sabio lab processing details
Fresh cherries are left to repose in bags for 3 hours, then put on raised beds and dried for 2 days. Reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Tobacco, fresh wood, coriander, clove, honey, golden raisin, and dark chocolate.
Sabio lab processing details
Right after picking, cherries are floated, depulped and fermented in open tanks for 3 hours. Then, floated again, washed with clean water, and dried to 25% humidity. Later, hulled from the parchment and sun dried for 5 days. Green coffee beans are stored in Ecotact bags to preserve their attributes
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Licorice, anise, black pepper, nutmeg, rum, milk chocolate, nougat, cola, and black currant.
Sabio lab processing details
Right after picking, cherries are floated, depulped and fermented in open tanks for 3 hours. Then, floated again, washed with clean water, and dried on the patio for 12 days. Reposed for 10 weeks, then put into dry rum barrels. We carefully monitor the parchment in the barrels by rolling them to achieve even aging. Once ready, the beans are hulled and stored in Ecotact bags to preserve their attributes. Pro tip: the rum barrels were used to age award winning Ron Flor de Caña.
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Rum, licorice, anise, tobacco, malt, sugar cane, cola, and papaya
Sabio lab processing details
Right after picking, ripe cherries are double floated, then put on raised beds to dry for 2 days. Reposed for 12 weeks, then put into dry rum barrels. We carefully monitor the parchment in the barrels by rolling them to achieve even aging. Once ready, the beans are hulled and stored in Ecotact bags to preserve their attributes. Pro tip: the rum barrels were used to age award winning Ron Flor de Caña.
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Magnolia, orange, red grapes, passion fruit, mango, lychee, dried dates, and caramel.
Sabio lab processing details
Right after picking, ripe cherries are floated, inoculated with yeast, and closed into airtight tanks, without water, to ferment for 3 days. During fermentation, we closely monitor pH levels, mass temperature and brix level. Then, dried on raised beds to 17% humidity and stored in Ecotact bags for 2 months in the warehouse. After, placed on raised beds and dried to 10.5% humidity. Reposed for 14 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Roses, cantaloupe, plum, molasses, bittersweet chocolate, sweet bread pastry and honey.
Sabio lab processing details
Right after picking, ripe cherries are floated, inoculated with yeast, and closed into airtight tanks, without water, to ferment for 3 days. During fermentation, we closely monitor pH levels, mass temperature and brix level. Then, dried on raised beds to 17% humidity and stored in Ecotact bags for 2 months in the warehouse. After, placed on raised beds and dried to 10.5% humidity. Reposed for 14 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midda “medida” (picking).
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Roses, nectarine, mango, papaya, pineapple, black tea, molasses, and bittersweet chocolate.
Sabio lab processing details
Right after picking, ripe cherries are floated, inoculated with yeast, and closed into airtight tanks, without water, to ferment for 3 days. During fermentation, we closely monitor pH levels, mass temperature and brix level. Then, dried on raised beds to 17% humidity and stored in Ecotact bags for 2 months in the warehouse. Then, the cherries are rewet, depulped and dried on raised beds to 10.5% humidity. Reposed for 14 weeks before hulling. Dry parchment and green coffee beans are
stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
TBA
lot size
4X30
Sabio lab Cupping Profile
Cinnamon, cola, caramel, cacao nibs, green apple, nectarine, black cherry, jasmine, and strawberry jam.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry, submerged in a reduction of caramelized mucilage and closed into airtight tanks. During fermentation, we closely monitor pH levels, mass temperature and brix level. Then, dried on raised beds for 22 days and reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
TBA
lot size
3X30
