La Veranera - not your typical coffee!

The Giovanit farm was occupied by the social revolutionary guerrilla movement FARC until 2001 and was returned to the Gutierrez family by the government.
For more than 10 years, the family has been working intensively on improving the quality of their coffee production and experimenting with various processes and fermentation techniques. In addition to the Caturra, Castillo and Colombia varieties, citrus fruits such as oranges and lemons are grown on the farm.

Natural Anaerobic Process:
In this process, only optimally ripened coffee cherries are harvested. The overripe and defective cherries are sorted out in flushing channels. After this process, the ripe cherries are sealed in airtight containers for approx. 72 hours, with the pH value determining the end of fermentation. Temperature and pH value are therefore measured during the entire process.

After this anaerobic process (metabolic processes that take place without the involvement of oxygen), the cherries are natural dried in 2 steps. Step 1: the coffee is dried for 3 days with the help of sunlight. During this drying period, the coffee is turned every 4 hours.
Step 2: without sunlight, the coffee is dried for at least a further 4 days until the coffee has reached a residual moisture content of approx. 10-11.5%.