Emilcen Sanchez is known for her innovative approach to coffee processing, particularly with Geisha varieties. It’s no wonder that coffee from La Maria has been featured in competitions globally.
After initial selection of cherries, they are washed, disinfected, and undergo a 60-hour anaerobic fermentation, followed by a short oxidation. They are then immersed in water with microorganisms for further fermentation, followed by alternating cold and hot water treatments to remove microbial load. Finally, the coffee is dried using Pristine Precision Drying, ensuring it reaches the optimal moisture content. This detailed process, especially the anaerobic yeast fermentation, enhances the coffee’s flavor and exemplifies the art and science of coffee production at La Maria.
The resulting brew has plenty of tropical fruit with dominant notes of pineapple, passionfruit and clementine.
