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Hoping you are well and receive a cordial greeting, Martha Elizabeth Ortiz Morales writes, to explain how I and my family process our coffee. The rainy season in the farms is July and August. The harvest time starts in January and finishes on March. The trees that give shade to the coffee plantations are Vanillo (Inga vera), Orange, Lemon, Jinicuil (Inga paterno) and Cedar. The varieties sowed in the farm are Typicas and Yellow Caturra. The harvest, to collect the cherry is done by my family and me and some acquaintances. The coffee process is done by my family and me.
The process of my coffee is washed, in addition to the cherries being selected at their exact point of maturation, where the color is between wine and red on, they were also cut in the middle of the harvest, in addition our harvest was classified, where we separated the Exact ripening coffees, later I take a process of water density selection, where the floating ones in cherries are removed and the ones that were submerged were the ones chosen, then we passed them to plastic drums where the water was drained, so it pre ferment in the same drums, 24 hours before being pulped, where they took a yellowish-red color and immediately pulped on roller machines so as not to mistreat the parchment and rinsed at the same time, all this to Remove bacteria harmful to fermentation, then placed in the same drums so that later fermented at 138 or 140 hours depending on the weather, once fermented the coffee 5 times and likewise it dried under shade, which took us between 20 to 25 days to dry it.