The journey of Ceiba Honey begins with the meticulous selection of caturra coffee cherries. Each cherry is handpicked to ensure only the ripest and highest-quality fruits are used. The process kicks off with a 36-hour anaerobic pre-fermentation phase in GrainPro bags. This controlled environment enhances the coffee’s complexity, creating the foundation for its fruity flavor profile.
Following pre-fermentation, the coffee undergoes a 120-hour fermentation phase in hermetic tanks placed under shade. This fermentation process, conducted at controlled humidity levels of 22-25%, allows the beans to develop their signature flavors, blending caramel notes with vibrant citrus and raspberry undertones. The extended fermentation period deepens the coffee’s richness while preserving its fruity characteristics.
Drying is carried out using a mechanical drying method over 72 hours. This precise and consistent approach ensures the beans achieve the optimal moisture level, locking in their vibrant and nuanced flavors. Mechanical drying provides consistency and reliability, essential for preserving the coffee’s unique attributes during this crucial stage.
To finalize the process, the coffee is stabilized for 30 days in GrainPro bags. This stabilization phase allows the flavors to fully develop and harmonize, ensuring a well-rounded and clean cup. By carefully controlling the environment during stabilization, the coffee’s quality is safeguarded, maintaining its integrity until it reaches the roaster’s hands.
