Hacienda El Obraje

Description

After selective hand-harvesting, cherries are sorted through a flotation system to ensure only dense, ripe fruit moves forward. Whole cherries then undergo a 36-hour anaerobic fermentation, developing early aromatics before being depulped without water, allowing the remaining mucilage to drive a second stage of flavor development. A short, controlled 12-hour sealed fermentation follows, building clarity and balance, after which the coffee is fully washed. Drying is completed through a hybrid approach mechanical drying for consistency, then sun finishing.

Text from Luminous Coffee's listing.