HYDRANGEA - Jose Luis Boost Sidra | Ecuador - Boost Natural - Sidra

From Hacienda Santa Gertrudis: "We harvested Sidra cherries with a sugar content between 18 and 20 Brix degrees. The cherries were floated and hand selected to ensure there were no overripe or unripe beans in the batch to be fermented. Then, we fermented the cherries anaerobically in stainless steel tanks for 72 hours, reaching a final pH of 4.0. After fermentation, we transferred the cherries to the drying station, where they were dried using a three tier tray system. We began the drying process on the bottom tier, which has the lowest temperature and sun exposure, to avoid the loss of essential volatile compounds due to direct sunlight or high temperatures, while always ensuring adequate airflow to prevent fungal growth in the coffee mass.
After a week of drying, we made the first pause, which consisted of vacuum packing the coffee to avoid fungal growth due to the high moisture content. The coffee remained vacuum-packed for two weeks. Then, we returned it to the drying station, this time on the middle tier of the trays. After one week, we packed it again in GrainPro bags for another two weeks. Finally, we returned the coffee once more to complete the drying process, this time on the top tier of the drying trays."