San Pedro, 250 g
The coffee is picked and then floated. After all floaters are removed, the water is removed and the coffee is placed in plastic cans (it can hold 30 kilos), then air is removed and is fermented for 36 hours. Then the coffee is depulped and is fermented for other 48hrs. After that, the coffee is placed on African beds and on a tunnel without direct sun exposure for the first 4 days. This helps to get the drying not so fast. The total process can take between 15 and 20 days, depending on the weather. The key point is to avoid as much as you can the humidity gain during night. During the time the coffee is in the African beds and tunnel is moved every 4 hours to make sure all the coffee gets enough sun and avoid humid spots that can cause vinegar taste. The cherries get hand sorted at picking.