Exelso Green

One of the most important and sensitive steps to produce specialty coffees is the process. Our aim is to have a mass with a minimum average of 24-30 Brix degrees in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive at their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the non-dense coffee cherries and coffee tree leaves that start floating.

After floating, the process continues by hand sorting the beans on raised beds before the fermentation process. In hand sorting, the unripe/partial unripe cherries and the overripe cherries are separated.

With the Colombia Natural process, the coffee was harvested on the 25th of October 2022. Fermentation began on the same day of collection; it proceeds to ferment for 24 hours aerobically in the hopper, after which it is pulped and fermented by pulping for another 120 hours aerobically in jars. After 6 days of fermentation, the coffee went to the silo for pre-drying; 2 hours a day for 6 days; a total of 10 hours of pre-drying. It was then transferred to the canopies to dry for another 20 days and another 11 hours.