Fuyan

The season starts in January, with some cherries maturing until February, during the cold season. Maturation in this season is a little harder to identify. Even so, it is carefully harvested with the aim of obtaining 99% ripe cherries.

The cherries are then washed and floated, and defects are separated before processing. The cherries are drained and left outdoors for 12-18 hours. Then the coffee is de-pulped and placed in barrels to ferment until it reaches 4.5 pH. At that moment, the coffee is washed and dried. This fermentation process takes between 72 and 106 hours, depending on weather conditions, to reach a pH of 4.5.

In the last days of this process, the pH is measured every 4 hours or so, to ensure that the coffee does not over-ferment. Drying is carried out for a minimum of 14 days and up to 25 days, until a humidity of 11% is reached. This drying is carried out in solar dryers (raised beds), moving the coffee continuously every 2 hours during the first days and from then on at least 4 times a day.

It is then loaded into appropriate bags and stored in Victor's warehouses until it is ready for export. These lots are prepared for 0-3 secondary defects, minimum sieve size of 16. This final defect selection is done by belt, where a team of women select/remove the last defects by hand to ensure the highest quality.