FRUITY PHOENIX

For this process, the group of farmers of Palocabildo trail, did a fermentation process of 60 hours anaerobically in plastic bags then followed by 25 days drying in raised beds and stabilized by Forest Coffee for 30 days before milling

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Blend

Altitude

1.600-1.900 MT

Natural

For this process, the group of farmers of Palocabildo trail, did a fermentation process of 60 hours anaerobically in plastic bags then followed by 25 days drying in raised beds and stabilized by Forest Coffee for 30 days before milling

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Palocabildo Project

8 farms

For this project, Forest Coffee partnered with the association of Palocabildo, confirmed by 45 producers, where the main objective was to share all the knowledge that our farms have in the production of natural coffees and teach each farmer how they can produce this type of coffee so that they can receive a higher income for their work, and reduce the use of water on their farms at the time of production. This project not only benefits these farmers economically but also boosts coffee growing in the department of Tolima, encouraging them to enter a new market of varieties.