Honest Coffee – about the fermentation of our Peruvian Coffees.
Producer — Alejandro Castañeda and Synthia Castañeda
Region — Cusco - Quellouno
Varieties — Typica, Bourbon and Gesha
1800-2000 masl, cool tropical climate
Following the selective harvesting, the coffee cherries were pulped—thus the skin was removed. The seeds, still coated in mucilage, were then placed in bags and air-tight tanks for a 72-hour period—there was a dry fermentation, meaning it occurred in their own moisture.
The conditions maintained during fermentation included a temperature range between 13 to 18°C and a pH level that fostered the optimal growth of microorganisms, which was critical for the alcoholic fermentation process. This 72-hour fermentation period was monitored using a refractometer to measure the sugar content of the varietal.
The control over the fermentation process involved physicochemical measurements, specifically the pH and Brix levels of the coffee mucilage at both the beginning and the end of fermentation. These measurements facilitated the analysis of acids, alcohols, lipids, and volatiles.
To ensure the sensory and granulometric quality of the coffee, the washing process was crucial for removing substances that could lead to oxidation. It was carried out in three phases with sufficient water, tailored to the type of fermentation and volume of coffee processed. Each phase involved stirring the coffee mass, removing impurities, and draining away the rinses.
The drying process occurred in environments free from smoke, emissions, odours, and animals. The beans were spread in layers of 2 to 3 cm (accounting for 15 to 20 kg of wet parchment coffee per square metre). Initially, the batches were dried in the sun for two to three days, after which they were transferred to African beds for a 20-day drying period.
From the producer:
“We believe in the values of respect for nature and we deeply value the work of coffee producers because their hands transform the coffee fruit into a beautiful bean that will be shaped by passionate roasters to highlight the hard work of the coffee producers. As producers of the Tunkimayu farm, we immerse ourselves in a single feeling of deep gratitude to life for allowing us to reflect our work in a cup of coffee that ennobles our souls.”