After being selectively handpicked, the cherries are floated in cool clean water to remove any low-density cherries. Once the coffee is washed and sorted it is then fermented in another tank for an additional 72 hours.
The coffee is moved to a solar dryer for 20 – 25 days. The coffee is moved every two hours for 4 days and then every 4 hours until completely dried. This helps promote an even drying and prevent the spread of mould.
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Carloman lives in the village Gracias a Dios in the district of Lonya Grande and is skilled with the cultivation and production of coffee. In addition to growing coffee, he also raises cattle to diversify his income. The farm’s name, Guardian del Bosque, means ‘Guardian of the Forest,’ and was deemed so because Carloman protects a portion of his land as native forests to preserve the flora and fauna. Some of the most difficult challenges on his farm are the torrential rains that can cause landslides on the steep slopes within the Amazonas region. Strategic planting and intercropping help ameliorate these threats.
Consistent ‘selective’ tree pruning is conducted to maintain the quality of the crop and to increase its yield. Farmers work in 15-year rotations, focusing on each variety individually. When a plant reaches the end of its 15-year life cycle, it will be dramatically cut back using the ‘Zoqueo’ practice. This sees the tree cut back to the stem just 30 centimetres from the ground, stimulating the emergence of new growth. In preparation for this event, trees of the same variety are planted two years in advance, meaning there is an uninterrupted supply of mature cherry.