Science and Tradition

Our Processes

Every Flor a Fruto lot with controlled fermentation follows its own documented, repeatable protocol, designed to unlock the maximum flavor potential of each variety and terroir.

Base Protocol

Rigorous Selection Before Fermentation

All our lots go through the same base selection process before starting any fermentation protocol. This ensures only the best cherries enter the bioreactor.

1

Harvest

Hand-picked, at peak ripeness. Only red, ripe cherries.

2

Flotation

Density separation to remove defective or overripe cherries.

3

UV Sorting

Ultraviolet light inspection to detect defects not visible to the human eye.

4

Hand Sorting

Final bean-by-bean check. Only the best make it into fermentation.

[ Photo: Sealed bioreactor with coffee cherries fermenting ]
MI-32 · Innovation

Two-stage Fermentation

Our most complex process. In two stages of anaerobic fermentation, we combine our own substrate with selected strains of Saccharomyces cerevisiae and Lactobacillus pentosus to develop a tropical profile with layers of complexity.

The result is a coffee with notes of citrus, chocolate, caramel and lemongrass. 168 hours of controlled fermentation.

Lot: Xochimilco F8-C7-32 · Castillo · Cenicafé 1 · SCA 86.5 · 168 hours · Drying method: Two-stage (Natural → Honey)
[ Photo: pH and temperature monitoring during lactic fermentation ]
MI-33 · Innovation

Lactic Fermentation

Using a Lactobacillus starter inoculated in a sealed bioreactor, this process develops a silky body and a gentle lactic acidity. pH stays between 3.8 and 4.2 for 192 hours.

The result is a coffee with notes of chocolate, passion fruit and gulupa. A creamy, enveloping profile.

Lot: Lactic Acid F8-C7-33 · Cenicafé 1 · SCA 87.0 · 192 hours
[ Photo: Coffee cherries drying on raised beds in the sun ]
Traditional Method

Native Anaerobic Natural

This process is a tribute to terroir. With no inoculation of any kind — only the farm's native microbiome acts over 120 hours of anaerobic fermentation. It's the purest expression of Finca El Písamo.

The result is a coffee with notes of red berries, red wine, chocolate and caramel.

Lot: Native Natural F8-C7-35 · Castillo · Cenicafé 1 · SCA 86.75 · 120 hours
[ Photo: CO2 injection in carbonic maceration bioreactor ]
MI-37 · Innovation

Double Carbonic Maceration

Our longest and most ambitious process. CO2 injection in a sealed bioreactor, simultaneously combining selected strains with native microbiome over 240 hours.

The result is a coffee with notes of whiskey, chocolate, blueberry, cherry, cacao, oak, red wine and cognac. One of our highest SCA scores.

Lot: Double Carbonic F8-C7-37 · Castillo · Cenicafé 1 · SCA 87.75 · 240 hours
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