In this process the collection method is similar to the previous ones, the variety is selected and the cherries are collected in reed tins or plastic containers and then deposited in properly cleaned nylon bags.
It is depleted in an ecological benefit that guarantees an optimal treatment to the grain without damages, (Before it assures that the machinery is totally clean). In the same process of pulping the coffee is deposited in concrete piles coated with ceramics for the beginning of the fermentation, with strict hygiene and safety measures.
Depending on the weather conditions it is estimated that it is necessary to wait between 8 and 12 hours to proceed to wash it, once this time has been completed, it is washed in a concrete-based and ceramic covered runway, at this stage of processes it is classified by Gravity in three grades second and third grades according to weight and grain size.
Finally, it is dried in sheds at temperatures between 20 ° C and 30 ° C, for a period of approximately 22 days, with trained personnel.
Finishing the above processes, coffee can develop attributes such as: intense acidity, honey, chocolate and floral flavors with a cup profile of 85% – 90%.
Note: It is an ideal coffee for the preparation of a good espresso