DESCRIPTION
Ombligon Competition Winning Lot
The coffee is picked carefully to get only very ripe cherries that tend to be between 24 and 26 brix. The over and under ripe cherries are removed (hand sorted).
The coffee undergoes an oxidation process for 40 hours in open plastic cans
Anaerobic fermentation phase of 40 hours at 18-16 Celsius degrees.
20 hour oxidation phase takes place.
from the previous processed lot are added to the cherries to have a submerged fermentation phase of 28 hours at 39 degrees Celsius, while stirring the leachates continuously.
To finish the fermentation phases, a thermal shock of 65-70 C° is done.
Drying process: The coffee is moved to parabolic solar dryers at 36 C° for 22-30 days until moisture content is at 10.5%