Processes & Fermentations
At Finca Las Ilusiones, the post-harvest processes are essential to ensure the exceptional quality of each cup of coffee.
The careful selection of the most mature and perfect beans marks the beginning of a rigorous process designed to preserve and enhance the unique characteristics of each variety.
WASHING
Washed coffee: clean profiles and balanced acidity
The fruits are de-pulped, fermented to remove the mucilage, and washed before drying. This process produces coffees with clean, bright profiles and balanced acidity.
NATURAL
Natural coffee: intense sweetness and fruity flavors
Whole fruits are sun-dried without removing the pulp or mucilage. This method enhances intense, sweet, and fruity flavors with a pronounced body.
HONEY
Coffee honey: sweetness and complexity in every profile
The fruit is depulped, leaving the mucilage attached to the bean before drying. This process, depending on the amount of mucilage retained, is classified as: Yellow Honey / Red Honey / Black Honey.
SPECIAL FERMENTATIONS
Aerobics
Fermentation in open tanks with exposure to air, characterized by its clean profile and bright notes.
Anaerobic
Fermentation in the absence of oxygen, carried out in closed tanks or sealed bags, producing coffees with complex profiles and vibrant notes.
Controlled
Use of specific microorganisms to direct fermentation, achieving consistency and unique profiles tailored to specialized markets.
