Colombia Oscar Hernandez Typica Decaf

During this process

1. SELECTION OF RIPE FRUITS. THE PROCESS BEGINS WITH THE CAREFUL COLLECTION OF ONLY THE RIPE COFFEE FRUITS. THIS GUARANTEES OPTIMAL QUALITY FOR DECAFFEINATED COFFEE.
2. DISINFECTION WITH TREATED WATER. THE HARVESTED FRUITS UNDERGO A DISINFECTION PROCESS USING TREATED WATER. THIS ENSURES THE ELIMINATION OF POSSIBLE CONTAMINANTS AND GUARANTEES THE HYGIENE OF THE COFFEE.
3. SELECTION BY DENSITY WITH WATER. A SELECTION IS CARRIED OUT BY DENSITY USING WATER. THIS PROCESS ALLOWS THE COFFEE FRUITS TO BE SEPARATED ACCORDING TO THEIR DENSITY, ENSURING THE QUALITY OF THE SELECTED BEANS.
4. FERMENTATION WITH PREFERMENTS. THE SELECTED COFFEE BEANS UNDERGO A FERMENTATION PROCESS FOR 90 HOURS, USING PREFERMENTS SIMILAR TO THE SOURDOUGH USED IN BAKING. THIS STAGE IS CRUCIAL FOR THE DEVELOPMENT OF UNIQUE FLAVORS IN COFFEE.
5. WASHING. AFTER FERMENTATION, THE COFFEE BEANS ARE THOROUGHLY WASHED TO REMOVE RESIDUE AND UNWANTED FLAVORS.
6. ADDITION OF NATURAL SOLVENT. A NATURAL SOLVENT OBTAINED FROM THE PULP OR PEEL OF THE SAME COFFEE IS ADDED THROUGH ENZYMATIC AND FERMENTATIVE PROCESSES. THIS SOLVENT IS ESSENTIAL TO EXTRACT CAFFEINE FROM THE BEANS.
7. IMMERSION IN SOLVENT. THE COFFEE BEANS ARE SOAKED IN THE SOLVENT FOR APPROXIMATELY 48 HOURS. THIS PROCESS ALLOWS THE CAFFEINE TO DISSOLVE IN THE SOLVENT, LEAVING THE COFFEE BEANS DECAFFEINATED.
8. FINAL WASH. AFTER IMMERSION IN THE SOLVENT, THE COFFEE BEANS ARE WASHED AGAIN TO REMOVE ANY RESIDUAL SOLVENT.
9. DRYING. THE DECAFFEINATED COFFEE BEANS ARE PLACED IN A DRYING AREA AND ALLOWED TO DRY FOR APPROXIMATELY 8 DAYS. THIS ENSURES THAT THE BEANS REACH THE PROPER MOISTURE LEVEL BEFORE BEING PACKAGED.