The coffee fermentation tanks are used to remove the mucilage before drying. The pulped coffee beans are put into cement tanks with water and are allowed to ferment for 16-36 hours. On the way to the fermentation tanks, another density separation can occur.

Those coffees are sent to fermentation tanks with a capacity for 5,000 liters, made out of masonry and coated in tiles.” And this is when aerobic fermentation takes place. “For the pulped coffees, they pass through ecological depulpers, without the presence of water, preserving the maximum amount of mucilage attached to the parchment.

Post harvest, the whole coffee fruit is thrown into a sealed stainless steel tank. Carbon dioxide is pumped into the tank. Because oxygen is lighter than C02, it is forced out of the tank via a valve at the top. The bacteria can now get to work, eating away at the sugars and creating the good stuff that we want.