Wine Barrel

One of the project we work with Oscar Cardona from Finca La Julia. The coffee cherry is depulped using depulping machine. The coffee with mucilage is then ferment in wine barrel for another 3 days in a controlled temperature environment to prevent over ferment of the coffee. After the fermentation, the coffee cherry is then sundried while remaining the mucilage. Winey flavor is created during the fermentation in wine barrel, coffee mucilage is remained to give the coffee a good structure of mouthfeel.