Pao Trujillo | SL-28

PRESTIGE SERIES

The cherries for this coffee are harvested at their optimal ripeness, with an average Brix level of 19° and a vibrant purple color. After harvesting, the cherries undergo a 24-hour oxidation process, followed by a 15-minute quenching step at a temperature of 50–55°C. They are then depulped and stripped of their mucilage, with the Brix level carefully monitored until it reaches 18°. Finally, an anaerobic fermentation process takes place, during which the cherries are immersed in the mosto until the pH drops to 3.5—an essential step for developing distinct aromatic compounds.

Quenching is a crucial 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 traps volatile compounds inside.

The coffee cherries are sun-dried under shade for three days, allowing for a gradual reduction in moisture. The drying process is then completed using a mechanical system set to 40°C, until the cherries reach a moisture level of 10–11%. After drying, the cherries are rested for a minimum of two weeks.