In 2015, Rodrigo started a new process called ‘Cold Fermentation’. This process consists in processing the coffee in a cooling room to extend its fermentation. The coffee stays in the cold room in grain-pro bags during 76 hours. After this time, it is thoroughly washed and goes to direct sunlight during its first 3 days and then is transported to the canopies to dry even further under shade for 23-25 days. This process helps achieve more diverse profiles and consistency in the cup.
All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.