Pao Trujillo | SL-28

PRESTIGE SERIES

Our most complex coffee! We love it.

The cherries for this coffee are harvested at their optimal ripeness, with an average Brix of 19° and a vibrant purple color. After harvesting, the cherries undergo a 24-hour oxidation process, followed by a 15-minute quenching at a temperature of 50-55°C. The cherries are then pulped and stripped of their mucilage, with the Brix carefully controlled until it reaches 18°. Finally, an anaerobic fermentation process takes place, with the cherries immersed in mosto until the pH reaches 3.5, ensuring the development of distinct aromas.

Quenching is an essential step in many coffee processing methods, as it helps preserve the compounds released during fermentation. The combination of hot and cold water first opens the pores of the cherries and then helps retain the volatile compounds.

The coffee cherries are dried in the sun under a roof for three days, which allows for a gradual reduction in moisture. The drying process is then completed using a mechanical system with a temperature set at 40°C until the cherries reach a moisture content of 10-11%. After drying, the cherries are left to rest for at least two weeks.