Obeimar Ordóñez

Our Story

Processing Description
1. Harvesting & Sorting
Cherries are selectively hand-picked at optimal ripeness, identified by their bright red or purple color. The lot then undergoes a sanitation process to reduce the presence of unwanted microorganisms.
2. Whole Cherry Oxidation
Whole cherries are exposed to ambient oxygen for 12 hours. This stage promotes controlled enzymatic activity, contributing to greater fruit complexity.
3. Anaerobic Fermentation
After depulping, the coffee ferments for 24 hours in sealed tanks without the addition of water. This controlled fermentation helps preserve the clean and balanced character of the variety, highlighting medium acidity and yellow fruit characteristics.
4. Partial Washing
The coffee undergoes a partial wash lasting approximately 25 minutes to remove excess mucilage while maintaining a clean and delicate cup profile.
5. Drying
The coffee is slowly sun-dried for approximately 15 days on controlled drying beds, at temperatures not exceeding 40 °C (104 °F), until it reaches a stable moisture content of 10.5–11.5%.

In the photo is Obeimar Ordóñez, the producer of this delicious coffee.