Description
Owned by a fourth generation farmer. Jean Paul has passionately cultivated a plantation of more than two thousand trees and perfected the art of production in his region. Since taking over the company, Jean Paul has built a cupping laboratory to produce exceptional coffee. The farmers he works with have farms ranging from 1,550 to 1,900 metres above sea level.
Carbonic Maceration
1. Harvest only the ripest cherries: all red.
2 . Use flotation to remove defects and wash cherries.
3 . The cherries are placed in sacks and sealed to prevent air from entering.
4 . Store in a cool, shaded place for 48 hours.
5 . Remove and pulp the coffee as you would any washed coffee, but do not remove all the mucilage.
6 . After pulping, the coffee is placed in sacks. It is sealed and stored for 48 hours in a cool place.
This is the anaerobic fermentation of the washed process.
7 . The coffee is removed from the bags and washed to remove all the mucilage.
8 . Drying of the coffee in the shade for 24 hours, then sorting by hand.
9 . Transfer of the coffee to the tables for sun drying.
