Rio De Cafe, Colombia

For this community lot, each producer cultivated and harvested cherries and then carefully sorted the cherries to remove damaged and underripe fruit.  Using their own micro-mills, each producer depulped the cherries and placed the coffee in tanks to ferment the seeds in mucilage for up to 36 hours. No water is used up to this stage, which includes a dry fermentation process.  Next the coffee is gently washed with a minimum amount of water. Then the parchment is slowly dried on raised beds to 11 percent.  The individual lots are combined to make a community blend and the harmony between producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend.