Details
- Origin: Ecuador
- Region: Olmedo
- Farm: El Dorado
- Producer: Bernard Uhe
- Altitude: 1,850 m
- Variety: SL-28
- Process: Anaerobic Washed
PROCESS
Anaerobic Washed
This coffee is made with the SL28 variety and processed using an Anaerobic Washed method designed to highlight its distinctive character.
After harvest, the coffee cherries undergo an initial 24-hour fermentation while still whole. They are then depulped and fermented for an additional five days, or 120 hours, with the mucilage left intact. Together, the two stages create a total fermentation time of 144 hours.
Once fermentation is complete, the coffee is thoroughly washed and slowly shade-dried for approximately 21 days until it reaches a moisture content of 11%. This careful, unhurried process allows the unique character of SL28 to develop fully in the cup.