For this natural process coffee, first, the floating process is done in order to select the best cherries only (fully ripe). Anaerobic fermentation then occurs in bags or jars for 70 hours at an average temperature of 17° Celsius. The cherries are then moved to a tank for an oxidation process of 28 hours; reaching a maximum temperature of 42° Celisus. The coffee is then moved to 50kg bags where an anaerobic fermentation of 30 hours takes place (16-20° Celsius)

The coffee is then moved to tanks filled with water at 45° Celsius where leachates from a previous harvest are added. This process lasts 18 hours, where the mix is occasionally stirred.

Drying process: the coffee is dried in a parabolic drying system at a maximum temperature of 32° Celsius. Once it reaches 18% moisture the drying process is interrupted; storing the coffee in dark bags in a dark warehouse for 60 hours. It is then dried in the same place until 11% moisture is reached

Colombia Rosado Lavado by Nesto Lasso