COLOMBIA - EL MIRADOR (STRAWBERRY)

The farm

El Mirador Farm introduces an innovative anaerobic fermentation process using strawberries, giving the coffee a bright and transparent flavor.

fermentation. 150 kg of beans are used and left closed for an initial period of 60 hours. During this time the coffee undergoes a pre-fermentation, which allows the microorganisms to activate and release carbon dioxide. After this time, the starter is added to it, starting the co-fermentation at a rate of 10 liters per container and left for a period of 270 hours.

The entire fermentation process lasts 330 hours. After this time, the coffee is removed from the containers and transferred to the drying zone, where it remains in thin layers, not being moved for the first 3 days. After this time, it begins to be regularly turned every 3 hours until it reaches the appropriate level of drying with humidity between 10.5 and 11%.