This process begins with the pulping of the fruit, which consists of separating the pulp from the bean using machines called pulpers
During fermentation, the beans - with their mucilage - are exposed to fermentation for a period of time of 12 to 18 hours in tanks specially designed for the process.
This helps the bean to express its quality potential during its separation for consumption. It also facilitates the subsequent removal of the mucilage.
Washing is the stage where the decomposed mucilage is removed from the grain using clean water. After this, it is clean and ready for the next step.
Drying is the final stage of this process and consists of exposing the clean grains to the sun so that they reach a final moisture content of approximately 12%.
Coffees from Peru
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