Red Fruit

Sebastian begins by removing the skin from the coffee cherries and soaking them in plastic barrels for 48 hours. This step, called oxidation, initiates the fermentation process and enhances the coffee’s responsiveness to subsequent processing steps. Next, he adds dried strawberries to the cherries and ferments the mixture for another 48 hours in hermetically sealed barrels. After this, the barrels are opened, and the coffee is spread in thin layers on drying patios, where workers regularly turn it to ensure even drying.