Colombia, Tio Conejo - Catw
The processing begins with sorting the coffee cherries to remove unripe or low density cherries. Then the cherries are cleaned with Ozone gas and UV light. The first fermentation lasts just for 24 hours where the coffee cherries are immersed in water with a PH of 6 and with one specific type of yeast. The beans are depulped and placed in air tight fermentation bioreactors for the second fermentation of 36 hours in water with a PH of 5.