At Sensorial Coffee Roasters, every cup of coffee is a masterpiece forged through meticulous and dedicated processes. From our farms, we implement diverse processing methods that not only highlight the quality of the coffee but also reveal its unique character. Below, we explore some of our most outstanding processes.
Red Honey Anaerobic
In this innovative process, we select cherries with more than 24° Brix, ensuring a high concentration of sugars. The cherries are submerged in water for 4 hours before undergoing wet milling, leaving 75% of the mucilage. Subsequently, the wet parchment is sun-dried on African beds for 20-22 days until reaching an optimal moisture content of 10.5%. After a final stabilization of 16 days in a warehouse, the coffee is stored in Grain-Pro bags. Each batch is meticulously cupped and organized, ensuring quality and uniqueness in every cup.
Classic Natural Process
The classic natural process is a tribute to tradition and excellence. Cherries with more than 22° Brix are harvested, which are then soaked in water for 4 hours. The coffee is sun-dried on African beds for 23 days, achieving an ideal moisture content of 10.5%. After a final stabilization of 12 days in the warehouse, it is stored in Grain-Pro bags. Each batch undergoes rigorous cupping, ensuring a sublime experience in every sip.
Classic Washed Process
The classic washed process stands out for its precision and attention to detail. Cherries with a sugar content exceeding 20° Brix undergo wet milling that leaves 25% of the mucilage, enriching the coffee's flavor profile. Sun drying on parabolic beds lasts between 18-20 days, reaching a moisture content of 10.5%. After a final 12-day stabilization, the coffee is stored in Grain-Pro bags, ready to be enjoyed.
Natural Anaerobic with Mossto
This process combines quality and innovation. After harvesting cherries with more than 22° Brix, they are depulped, leaving 50% of the mucilage, and fermented anaerobically for 24 hours with coffee mossto. Sun drying on African beds for 18-20 days ensures a perfect moisture content of 10.5%. After an 8-day stabilization in the warehouse, the coffee is stored in Grain-Pro bags, ensuring its freshness and unique flavor.
Black Honey Process
The Black Honey process at the Tres Milagros farm is synonymous with excellence. Cherries with more than 22° Brix are submerged in water for 2 hours and depulped, leaving 85% of the mucilage. Then, the coffee is sun-dried on African beds for 22-24 days. Once stabilized for 16 days, it is stored in Grain-Pro bags. Each batch is meticulously cupped, ensuring quality and uniqueness in every cup.
At Sensorial Coffee Roasters, every process is designed to highlight the best of our farms, offering our customers an unparalleled coffee experience.