Last year, our 200-hour process was a resounding success. By extending controlled fermentation for 200 hours, our regular coffee gained a more intense fragrance and a sweet, fruity flavor. (If you wish to obtain specific details about this process, you can consult here).

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For this year, we set out to replicate this process on a larger scale to offer more of this coffee. We established the goal of producing 20 bags of coffee (equivalent to 1380 kg of green coffee). To achieve this objective, we planned to start the production of this coffee from the beginning of the harvest, as each process takes 9 days and had to coincide with the desired batches for this micro-lot.

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After completing four batches of 200 hours, we began quality tests and encountered a problem: while the first batch was exquisite, the following ones did not exhibit the same quality and sought-after characteristics. At that moment, we evaluated the problem and identified that the difference between the first process and the subsequent ones lay in the moment we started filling the bags for fermentation, affecting the amount of water entering them. We discovered that less water produced a better taste. We improvised a solution and applied it immediately in the few opportunities we had to repeat the process.

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The solution involved placing a mesh to separate the coffee from the water before pouring it into the fermentation pool. This allowed us to separate the coffee for the 200-hour bags quickly and with much less water. This solution worked, and the subsequent batches of 200 hours were successful. Unfortunately, this setback prevented us from reaching the projected quantity; we only managed to produce around 13 bags of green coffee (897 kg). However, the obtained coffee is extraordinary.

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This year, we present this improved 200-hour micro-lot, crafted with the lessons learned, and plan to apply them next year to continuously refine our process.