Origin: Colombia | Hulia | Bruselas Producer: Nestor Lasso Varietal: Sidra Process: Natural The Process STEP 1. THE CHERRIES ARE HAND PICKED AT FULL MATURITY. STEP2. THE CHERRIES ARE OXIDISED FOR 12 HOURS AT AMAXIMUM TEMPERATURE OF 25 ° C STEP 3. CHERRIES UNDERGO AN ANAEROBIC PROCESS IN ABAG OR PLASTIC TANK FOR 50 HOURS AT A TEMPERATURE OF16-18°C. STEP 4. THE CHERRIES ARE THEN PLACED INTO TO AN OPENAIR TANK FOR A SECOND OXIDATION STAGE DURING 20HOURS, AT A MAXIMUM TEMPERATURE 42°C STEP 5. THE CHERRIES ARE THEN PLACED IN BAGSCALIBRATED AT 50 KG EACH FOR A SECOND ANAEROBICPROCESS FOR 30 HOURS AT A TEMPERATURE RANGING FROM16-20°C STEP 6. THE CHERRIES ARE THEN PLACED IN LARGER TANKS TOUNDERGO A SUBMERGED FERMENTATION IN 45°C WATERMIXED WITH THE COFFEE MUST (JUICE OR EXTRACTPRODUCED DURING THE OXIDATION) FROM THE PREVIOUS HARVEST. THE MIX OF WATER AND MUST IS RECIRCULATEDFOR 18 HOURS. STEP 7. THE CHERRIES ARE THEN PLACED IN A MARQUESINATO START THE DRYING PROCESS., AND ONLY THEN THEY ARE