Guatemala La Palma 250gr

Πληροφορίες

At Finca La Palma in Antigua, freshly harvested coffee cherries are carefully sorted by hand or using water flotation tanks to remove underripe cherries and any foreign matter. The cherries are then processed through depulping machines to remove the outer skin and fruit pulp.

The parchment coffee, still coated with a layer of mucilage, undergoes fermentation in water tanks for approximately 14 to 36 hours. During this stage, naturally occurring microorganisms break down the sticky mucilage through enzymatic activity, enhancing the coffee's clarity and flavor.

After fermentation, the beans are thoroughly washed with fresh water and dried either on concrete patios, raised drying beds, or, in some cases, using mechanical dryers. They are turned regularly to prevent unwanted mold or over-fermentation. Once the beans reach a moisture content of around 11%, they are stored in parchment until further processing.