Datura - Finca Deborah Echo - 100g

Cherries are selectively harvested at advanced ripeness, measuring 20–22° Brix, then mechanically depulped. The coffee is density-sorted by flotation before entering sealed fermentation tanks.

Inside the tanks, the depulped coffee is layered with fresh cascara in equal ratios. Fermentation takes place in an oxygen-reduced environment, with the tanks flushed daily with CO₂ to maintain stability and precision. The fermentation is kept deliberately short, typically lasting 2 to 3 days, with temperature closely monitored throughout.

Once fermentation is complete, the coffee is fully washed to remove any remaining mucilage before drying. Drying is carried out on three-level African raised beds within a climate-controlled drying room, allowing for a slow and even reduction of moisture.

Drying continues for approximately 15 days until the coffee reaches a final moisture content of 10–12%. The parchment is then rested under stable conditions before undergoing density, size, and visual sorting. Final preparation includes careful packing under light vacuum to preserve freshness and integrity.