This lot is a natural that was macerated (fermented) for 90 hours before being dried on raised beds. All the processing for the micro lots takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.
The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures.
Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue to ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25C in the shade at the wet mill.
The coffee is then taken to the beds where it is dried for between 20 -30 days’ weather depending where it is turned hourly.