LOS LAJONES GESHA

Processing at the farm, with an elevation of 1950m, gives cooler temperatures which slows the fermentation and drying. After harvest by hand, the coffee is pulped on site at the plantation, removing the outer skin and fruit of the coffee. The beans then undergo a first anaerobic fermentation in plastic boxes under shade for 24 hours. Following this, the coffee undergoes a second wet anaerobic fermentation in barrels for a further 24 hours.

After the wet fermentation, the coffee is washed in tanks with fresh water, removing any remaining mucilage from the beans. Graciano recycles the water from the fermentation for use in separate fermentation processes. The washed beans are then transferred to traditional African drying beds, receiving 6 hours direct sunlight each day. The drying process for our lot took 16 days.