Process:
For this process, the Bourbon variety was selected for its versatility in any process method. Its intrinsic sweetness provides an ideal environment for microorganisms to thrive. Key cultures, such as Lactobacillus and Saccharomyces cerevisiae, are isolated and cultivated separately before being introduced to the coffee, thus facilitating production on a large scale.
After the microorganisms are segregated, a portion is transferred to a new culture. To impart desired flavors, we introduce an infusion into the coffee. For instance, we separate 80 liters from a 200-liter mother culture that has already been infused and sweetened. This mixture is then adjusted to the Brix level equivalent to that of the existing coffee. It takes 8 days, or 190 hours of fermentation, for the mother culture to reach its optimal state and for the infusion to process to the correct pH and Brix level before being added to the coffee.
For the Citronella process—named after the plant known for its intense citrus fragrance—we separate the microorganisms and add the citronella infusion. The mixture is then left to ferment. We gradually nourish the mother culture with an energizing base. Over time, it is fed with the infusion and sweetened until the culture, already fermented, reaches a robust concentration of microorganisms.
Drying
Solar drying for twenty-five days and five days of mechanical drying.
