Colombia - Juliana Guevara - Gesha - Honey
Mandarin, Panela, Floral
The fermentation of coffee at her farm starts from the harvest of the very ripe cherry. Once the cherry is obtained, they implement a fermentation in plastic tanks where the cherries rest for about 24 hours and then go on to the pulping process. Pulping is done dry, in order to keep as much mucilage as possible in the bean, seeking the greatest sweetness of it. The second fermentation stage is maintained for a maximum period of approximately 60 hours, this will depend on the variety that is processed and the amount to be fermented. The PH of the mucilage in the fermentation process is given between 3.7 and 4.1. The average temperature in the fermentation tank can be between 12 ° to 34 °. This temperature directly affects the behaviour of the bacteria present, which start their activation and reproduction process from 5 °. Finally sun dried in Marquesinas for 20 days.
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- profile: Mandarin, Panela, Floral