Daisy, Colombia

This lot has undergone a carbonic maceration before being washed. This controlled stage of fermentation takes place inside sealed tanks with CO2 added and helps to advance fermentation whilst slowing down oxygen dependant microbial activity. After harvesting, the whole cherries are placed in the carbonic maceration tank for 24 hours. They are then pulped, the sticky fruit mucilage is then washed off and the clean parchment coffee is laid to dry inside “heldas”, which are polytunnels with retractable rooves. These structures help to regulate temperature and humidity and protect the coffee from rain or excessive heat from the sun, hallowing the coffee to dry in a slow consistent way, essential for quality and longevity.