Om dyrkningen og forarbejdningen - About the process
La Cumparsita is a family project, strengthened by a couple of engineers. They carefully treat each plant with natural products to get the best out of the mountains. They guide coffee harvesters in selecting the ripe berries from the trees. Floating and hand sorting methods are used to separate the good and bad berries. The good berries are then loaded into bioreactors where pressure, temperature, water quality, pH and the concentration of microorganisms are regulated. The berries are then inoculated with natural yeast strains normally used to brew beer, as well as herbs, where due to the fermentation they are dehydrated and the resulting compounds are naturally transferred to the coffee beans. The fermentation process lasts 40 hours (1.6 days). Once fermentation is complete, the berries are dehulled and sun-dried until they reach the appropriate humidity level.