SEBASTIAN GOMEZ GESHA - CARBONIC MACERATION -COLOMBIA

Upon arrival, we continue with our rigorous quality protocols. The cherries are placed in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable to be used for floating, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.

After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process. ​

​For this lot, cherries are exposed to 45-hour aerobic fermentation. Afterwards, cherries are spread out on raised beds. Here, they are spread evenly in thin layers to allow for consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.

​The drying process can take between 8 to 12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied. ​

 ​We aim for a moisture content of 9.5%-11%, which is the perfect point for us. Our greenhouse maintains a temperature range of 20 to 38°C, helping us achieve a consistent drying time