8875 B. ROSADO NAT.

B. ROSADO Natural Anaerobic One of the most important and sensitive steps in producing specialty coffees is the process. Our goal is to have a bean with a minimum average of 24-28 degrees Brix to have enough sugars to develop the fermentation really well. It begins by carefully selecting and manually picking in the field. Once the pickers arrive at our site with the ripest cherries from the lot, we start the floating process. In this step, we quickly place the cherries in a tank of water to remove the less dense coffee cherries and leaves from the coffee trees that begin to float. After floating, the process continues by hand-sorting the coffees on raised beds before the fermentation process. In the manual sorting, we separate the unripe/partial cherries and also the overripe cherries. Once we have the perfect cherries, we start the anaerobic fermentation process by placing the coffee cherries inside airless tanks, with fresh cold water at 15-18°C for 72 hours. In the natural process, we place the fermented cherries for pre-drying in a gas silo for 8 hours, then they are transferred to raised beds in marquees to dry in the sun, controlling airflow and shade to monitor a temperature below 30-38°C. The total drying time takes between 20 and 25 days. After the coffee has dried, we place it in GrainPro bags for 30 to 60 days for stabilization purposes. Then we proceed with hulling, electronic grading, and manual sorting before packing. The anaerobic process we are using allows us to emphasize the great characteristics we are finding in our B. ROSADO coffee beans.