Colombia Sebastian Gomez

Sebastián Gomez along with his team of pickers, harvests only the ripest cherries Then, the cherries are placed in the sorting area at La Divisa farm, where the sorting team hand sorts and floats them to remove any low density, underripe, or defective cherries

Once sorted, the coffee cherries are packaged in grain pro bags and transported to Cofinet’s processing center, La Pradera Once at La Pradera we continue with our quality protocols of sorting. We start by placing coffee cherries in water tanks to float them and to remove any low density beans and external material. Afterwards, the cherries undergo a 30 hour underwater fermentation a critical step that enhances the coffee's flavour profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile.

The 30 hour fermentation period is carefully calibrated to strike the perfect balance between developing flavour complexity and preserving the coffee's inherent qualities This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character.