Colombia CGLE Sudan Rume Washed

Cherry Selection: Cherries are rigorously sorted by both ripeness and density. Brix readings are taken to quantify sugar concentration, ensuring uniform fermentation potential across the lot.

First Fermentation: An open-tank aerobic fermentation is conducted for 18 hours. This stage initiates enzymatic breakdown of mucilage and promotes the development of volatile aromatic precursors, particularly floral and citrus compounds.

Second Fermentation: After pulping, the parchment undergoes a 24-hour oxygen-rich fermentation. This controlled exposure to oxygen enhances microbial activity, deepening complexity and refining acidity.

Washing: A thorough mechanical wash follows, removing residual mucilage and stabilising the microbial profile. This step is critical for preserving clarity and reducing post-process variability.

Drying and Stabilisation: Beans are dried in mechanical silos at a consistent 38 °C over 3–5 days, allowing gradual moisture reduction without thermal stress. Final storage occurs at 18–19 °C under stable humidity to lock in volatile compounds and maintain structural integrity until export.