Ecuador Hacienda Pillcocaja Typica Thermoshock

In this experimental process, in which Vicente, Ruth, Ana, Nico and Juan from Pillcocaja and Darren and Many from Zest participated, the entire typical harvest of the day was taken after selecting it and an experimental process was carried out using a thermoshock with hot and cold water before placing it in the largest stainless-steel tank on the farm for anaerobic fermentation, monitoring and controlling temperature and pressure. Undoubtedly a gigantic experience and a great experiment for Zest and Pillcocaja, we will continue experimenting on the farm this year to continue developing new profiles supporting each other, the coffee was removed and washed before entering the dryer where it remained approximately 30 days before its stabilization stage.