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07 • Depulping & Fermentation
Processing
The seed is separated from the pulp and mucilage through controlled fermentation.
18 to 36 Hours
Biological Transformation & Agronomy
Harvested cherries pass through precision pulpers to liberate the parchment seeds coated in sweet mucilage. In fermentation tanks or sealed bioreactors, native yeasts and lactic bacteria break down pectins, unlocking crisp acidity, jasmine florals, and bright fruit notes unique to Quince Tres Tolima coffees.
Agronomic Details
Processing StylesWashed, Honey, and Anaerobic Naturals
Process ControlContinuous pH (4.0 - 4.2) & thermal tracking
Eco-WashingClosed-loop micro-washing saving 95% water
Cup ProfileSensory clarity, vibrant acidity, sugar cane and citrus notes
