Region: Hererra, South-Tolima
Variety: Wush Wush
Processing: Experimental, Anaerobic*
*The first stage is an 80-hour controlled temperature anaerobic fermentation that is between 19 and 23 degrees Celsius.
The second stage is a 48-hour temperature and pH controlled aerobic fermentation. This practice was borrowed from the ancient knowledge of Yemeni coffee producers who use similar methods for their production.
After the completion of the fermentation stage, the coffee is dried in the sun in the GreenHouse on African beds. During this process, airflow is adjusted to control relative humidity and temperature. This temperature never exceeds 37 degrees Celsius.
The drying process takes about 25 days and once the coffee reaches 11% moisture it is packed and ready to ship.