At Jardines, the team of pickers selectively harvest only the ripest cherries, which are then carefully transported to La Pradera—Cofinet’s processing center. To preserve their freshness, the cherries are transported in GrainPro bags or suitable containers during the cool early morning hours, a crucial step to prevent overfermentation.
Upon arrival, the cherries are first floated in water tanks to remove low-density beans. The water used in this stage is recycled for more batches that require floating. Once this water is no longer suitable for use, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is then released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from the processing center and maintaining an environmentally sustainable operation.
After floating, the cherries undergo a meticulous hand-sorting stage, where any unripe, overripe, or faulty cherries are removed to ensure only the best cherries move forward in the process.
For this lot, cherries are exposed to a 45-hour aerobic fermentation. This method highlights the intrinsic flavours of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, the cherries are spread out on raised beds. They are carefully monitored and turned regularly to ensure uniform drying and to prevent overfermentation or mould.
The drying process can take between 8 to 12 days, during which the sugars and flavours from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full body.
We aim for a moisture content of 9.5%–11%, which is the perfect point for us. Our greenhouse maintains a temperature range of 20–38°C, helping us achieve a consistent drying time for our coffees.
