Colombia Inmaculada Fellow Exotics | natural anaerobic

The coffee process includes classification through floating to separate greens, leaves, and stones, followed by electronic and hand sorting to separate non-optimal ripeness, greens, dried, and unripened cherries. Next, natural processed anaerobic fermentation is employed to standardize the profile. The coffee undergoes parabolic natural drying in three stages over an average of 15 days in greenhouses to utilize sunlight efficiently. Quality control involves cupping every SKU to ensure profile and score consistency. Coffee is stored in Grainpro bags at below 40% humidity and 20-25 degrees °C in the warehouse to preserve quality. Finally, coffee is milled in-house using the natural method and vacuum packed in 24kg boxes to facilitate stacking and maintain quality.