Sítio 5 Estrelas
Paulo Vicente de Morais
S 6003
The coffee in this lot was manually harvested, separated, and processed, with 2,860 liters washed entirely by hand due to the lack of mechanical equipment. It was then split into twelve 200-liter barrels for a 72-hour anaerobic fermentation. Afterward, the cherries were spread in a thin, even layer on the patio and left untouched for three days. The lot was then turned three times daily, with the drying area gradually reduced every three days until reaching about 14% moisture. From there, drying continued in small piles, turned four times a day for slow and uniform progress. The full drying phase lasted around 25 days, reaching approximately 11.5% moisture. The coffee then rested for 20 days in wooden bins to stabilize and preserve its sensory quality.
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