Cinnamon Roll

One of the project we work with Oscar Cardona from Finca La Julia. The coffee cherry first undergoes anaerobic fermentation in a sealed tank . After removing the skin, the coffee with mucilage is then undergoes thermo shock process, special process consists in rapid heating of the liquid, and subsequently violently cooling of the coffee. During the rapid heating, excessive bacteria is killed. External yeast is added before the cooling of the coffee. The coffee is then ferment with external yeast for another 2 days. Coffee is then sundried while remaining part of the mucilage, resulting a strong aroma whole remaining the sweetness of the coffee.