Perla Negra

Highlights

“Sigilo's vision is to create coffees that are distinct and expressive through the use of advanced fermentation techniques in their processing combined with sustainable agricultural practices on their farms. For this pink bourbon lot each picker selects the best cherries, which are then taken to the fermentation tank. This process utilizes a double fermentation: the first fermentation of the cherry takes 48 hours under anoxic conditions. After this first stage, the cherry is pulped and fermented for another 48 hours with mucilage, submerged in the mosto and innoculated with yeast. Temperature and PH are strictly controlled. Once the process is complete, a thermal shock with hot water is applied to prevent further fermentation.”