The coffee cherries were carefully harvested at their optimal ripeness and transported to the processing plant. Upon arrival, they were placed in a water tank for density selection, removing the floating cherries and retaining only those of the highest quality and density. The selected ripe cherries were transferred to an airtight tank, where they underwent initial anaerobic fermentation through carbonic maceration for 96 hours, initiating the development of complex aromatic compounds. At the end of this stage, the cherries were pulped, retaining 100% of the mucilage, and underwent a second anaerobic fermentation lasting 72 hours. For this stage, a ferment was prepared from the must of the first fermentation, enriched with fresh fruits and pulps such as mango, pineapple, passion fruit, peach, banana, wine yeast (Saccharomyces cerevisiae), and glucose (brown sugar). Once fermentation was complete, the coffee was sun-dried in parabolic drying structures until it reached a final moisture content of 10-11%.

Ana María Trujillo Rojas

Ana María Trujillo Rojas is a fourth-generation coffee grower and certified Q-Grader who combines tradition, expertise, and innovation. Between 2016 and 2024, she led quality control processes, developed fermentation protocols, and created distinctive sensory profiles, establishing herself as an expert in fermentation in the world of specialty coffee.