WASHED PROCESSING WITH PASSIONATE FERMENTATION:

For this lot, Caturra Purple coffee was chosen with a high sweetness index, which contributes to the rapid activation of microorganisms during fermentation, such as lactobacilli and accharomyses cerevisiae. Then, these bacteria are separated for separate cultivation, passion fruit and a local fruit - shell are added to the mixture and fermented for 8 days. After that, 80 liters of the obtained materials are added to the coffee, with which it is fermented in 200-liter barrels for another 150 hours.
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The next step is cleaning from the remains of muselage, followed by drying for 18-20 days. Next, the coffee is placed in rum barrels for 30 days, which the farmers receive from Colombian rum producers. Aging continues until the Brix indicator is equal to 6%, and the pH is 4. At the last stage, the coffee is sent to the haller to remove all the upper layers. The final product is packed in jute bags with GrainPro protection and sent for export.