SL 28
C01 - Arábica - SL28 - SCA Score: 90.75
Code: C-02
Variety: SL-28.
Farm: La Macarena
Height above sea level: 1900 meters
Process:
1. Manual Picking of Cherries: Ripe coffee cherries are hand-picked to ensure only the best quality cherries are selected.
2. Classification by Density and Size: Cherries are sorted based on density and size, ensuring uniformity in processing.
3. Selection of Ripe Cherries: Only cherries at the peak of ripeness proceed further in the process.
4. Ozone and Ultraviolet Light Sanitization: Sanitization with ozone and UV light eliminates potential contaminants.
5. Cherry Evaluation: Evaluation of cherries based on maturation, brix levels, moisture and pH.
6. Thermal Shock Application: Cherries are immersed in water at 90°C for 2 minutes.
Effects:
i. Eliminates contaminants: Deactivates enzymes such as polyphenol oxidase, pectinase, and chlorophyllase.
ii. Removes trapped air, increases density, enhances sweetness, and prepares compounds for fermentation, enabling more complex flavor development.
7. First Phase of Fermentation: Cherries are placed in anaerobic bioreactors and inoculated with Saccharomyces pastorianus yeast for 48 hours.
Effects:
i. Saccharomyces pastorianus thrives at low temperatures, producing complex and fruity flavors.
ii. Encourages the production of diacetyl, contributing buttery and caramel notes to the flavor profile.
8. Cherries pulping: The cascara (fruit skin) is removed after the first fermentation phase.
9. Second Phase of Fermentation: Parchment coffee is transferred to new bioreactors for an additional 72 hours. Juices from the first fermentation are added to enhance complexity.
10. Second Thermal Shock: A second thermal shock is applied to further refine the flavor profile and maintain cleanliness.
11. Controlled Drying: Coffee is dried at 35°C over 46 hours in an eco-friendly system, preserving volatile compounds and preventing contamination.
Summary of Flavor Effects: The combination of Saccharomyces pastorianus and precise doublethermalshock and fermentation controls promotes the development of unique flavor characteristics, including enhanced sweetness, fruity notes, and a buttery caramel profile, making this process ideal for creating complex and high-quality coffee.
