HOW THIS COFFEE WAS PRODUCED?
The production of FILTRADO EXÓTICO begins with the careful harvesting of ripe coffee cherries. Once collected, the cherries undergo a brief aging process of up to five days, during which natural fermentation occurs. This fermentation is oxygen-deprived, allowing microorganisms to develop and enhance the coffee’s flavor, giving it a pleasant, ferment-like taste reminiscent of champagne or beer. Following fermentation, the coffee moves to the drying stage, where it is slowly dehydrated in a greenhouse. This natural drying process, which takes about five days, is carefully controlled based on the climate conditions, ensuring that the coffee dries at a gentle pace. After drying, the coffee is stored and eventually milled, preparing the green beans for roasting.