Lot 3: Doble Soak Cocoa Washed

The cherries are picked strictly when they reach a sugar beet-like color, indicating a sugar content above 25 brix grams. They are then wet-milled in mucilage-rich, partly recycled water, which contains a concentrated amount of fructose (coffee pulp sugars) and fermenting bacteria. This process highly enhances the aroma and flavor attributes of the cherries.

After the cherries are placed in fermentation tanks, they undergo a waiting period of approximately 28 to 36 hours, during which the bacteria work to remove the mucilage. Subsequently, the cherries are taken to a washing canal to eliminate any remaining mucilage, using the same water that was used during depulping. Approximately 75% of this water will be reused in the next batch.

Following the washing process, the cherries are soaked in fresh water from our natural spring for two cycles of 12 hours each, with the water being changed once between the cycles.

It is then sun dried at our patios, slowly for 16 days approx., taken detailed care of covering it with shade cloth at high temperature day hours, day in day out. Until it reaches a perfect 10.5% humidity, it is taken to our resting warehouse, which is a ground floor beneath a wooden building, creating a perfect 20°-21° storage climate.