Natural Sarchimor - Finca Cielito Lindo

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Don Byron Corrales and his family begins working on the natural processed Sarchimor coffee early, the Sarchimor coffee cherries are picked between 16-20 brix degrees and are sent out to the dry mill before 2pm. To avoid the risk of fermentation occurring in the poly bag, the Sarchimor cherries are laid out on the dry beds immediately upon arrival. Coffee cherries are never left in the bag overnight. This natural processed Sarchimor is dried on raised beds for 21-25 days(depending on the weather), down to 12%-11% moisture. Once the desired moisture has been achieved, the Sarchimor is pulped by machine powered by hydroelectricity generated by the natural water reserve, but without using water and then bagged and stored in parchment for 30 days of rest. After 30 days the Sarchimor coffee beans are milled, sample roasted, cupped, scored and then placed back to rest for another 15 days. The first Sarchimor samples are shipped out after 45 days of rest.