Caturra CM Washed

How it's processed

Right after picking, ripe cherries are floated and closed into a stainless-steel bioreactor, with the mossto recirculating, to ferment for 24 hours. We closely monitor pH, mass temperature and brix level during the fermentation. Then, dry depulped and fermented for extra 24 hours. Floated again, washed with clean water, and dried on patio for 15 days and reposed for 10 weeks before hulling. Both dry parchment and green coffee are stored in Ecotact bags to preserve its qualities.