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The beans are then left with their mucilage to further ferment aerobically over 56hrs
It's then applied to perfectly ripe coffee cherries and allowed to grow for an additional 4 days under aerobic conditions
His 800ha farm
they expanded their capacity by dismantling their old washing station and rebuilding it on a new site
Once the cherry arrives at the Inmaculada mill it undergoes a final sorting and cleaning followed by a 6 day anaerobic fermentation in sealed containers
Fazenda do Salto Natural Yellow Bourbon Washed The beans are then leftOtvio Reis is a fifth generation farmer whose family has been in coffee production for 100 years. His 800ha farm, Fazenda do Salto, is located in Carmo da Cachoeira in Sul de Minas Brazil. Otvio grows many varieties including Yellow Catucai, Catuai, Bourbon, Robi, Icatu, Mundo Novo, Arara, Topazio, and Yellow Bourbon For this lot, cherries were mechanically harvested and floated for density. Ripe and slightly over ripe cherry is placed inside a static
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