Oswaldo Toro

Our Story

Processing Description

1. Harvesting & Sorting
Fully ripe cherries are carefully hand-picked and sorted by density through flotation. They then undergo a sanitation process to ensure a clean and consistent fermentation.

2. Oxidation
The cherries undergo 60 hours of aerobic oxidation. This process promotes sugar metabolism in the pulp and mucilage, enhancing red fruit characteristics and developing a sweetness reminiscent of brown sugar.

3. Anaerobic Fermentation
The coffee ferments for 60 hours in sealed tanks without the addition of water. This stage encourages the development of aromatic compounds that highlight cocoa and dark chocolate notes, while contributing to a creamy mouthfeel through lactic acid formation.

4. Submerged Fermentation
An additional 36-hour submerged fermentation takes place in a must created from previous Caturra fermentations. This stage adds balance and complexity, contributing to a smoother, creamier texture.

5. Drying
The drying process takes place in two stages:

• Solar drying: 48 hours on covered drying beds.
• Mechanical drying: 36 hours at temperatures below 40°C (104°F), until the coffee reaches a stable moisture content of 10.5%–11.5%.

In the photo is Oswaldo Toro (in the center), the producer of this delicious coffee, with his family.