El Silencio Natural Castillo

Ripe cherries are hand-picked, floated to remove unripe or defected fruit, and further processed.

Next, they are placed in a mechanical silo for 2 days at a regulated temperature of 28°C – this controlled dehydration of the coffee reduces the moisture to between 25-22%. They're then fermented for 24hrs at 24°C in sealed bags containing 25-30kg of cherries. Following fermentation, the cherries return to the mechanical silo for continued drying at 37°C until 15% moisture is reached. A final drying system further reduces moisture to 10% to complete this natural process.