Aerobic fermentation with 71B
Lot 1
Water covering the coffee, temperature adjustments and outdoor drying: a story of daily monitoring from the start of the harvest.
Request a sample of this lotSítio Reverie · Lot stories
Catalogues
2026
An editorial collection of published stories: people, decisions and milestones recorded at origin.
Availability and terms are confirmed directly by the team.
Explore the stories
The collection · 2026
Published harvest stories.
17 published stories
Selectively harvested honey process
Lot 2
The first selective hand harvest was sorted by ripeness. Ripe cherries were pulped and dried with mucilage.
Request a sample of this lotAerobic fermentation of pulped cherry coffee with 71B
Lot 5
pH monitoring accompanied the records of an aerobic fermentation, followed by Dry Room drying and a resting stage.
Request a sample of this lotAerobic fermentation with Java
Lot 6
From aerobic fermentation to the move from outdoor beds to the Dry Room: environmental decisions recorded by the team.
Request a sample of this lotWashed and pulped coffee
Lot 8
Washing, pulping and a move from outdoors to the Dry Room, with documented rest and resumption.
Request a sample of this lotAerobic fermentation with Java and water
Lot 9
A pH-monitored fermentation, followed by transfer to the Dry Room and rest before resumption.
Request a sample of this lotAerobic experiment: water and 71B
Lot 10
Two separately monitored treatments: 10(1), water only, and 10(2), with 71B. The comparison remains identified throughout the story.
Request a sample of this lotPulped cherry coffee sprayed with Cool Blue
Lot 14
Fermentation on outdoor raised beds, Cool Blue spraying and bed monitoring: a distinct processing route.
Request a sample of this lotAnaerobic fermentation with pineapple
Lot 17
Pineapple juice and peel were added to pulped cherry fermentation. Drying started directly in the Dry Room.
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Lot 19
Mechanically harvested coffee, fermentation monitoring and the decision to extend the process before pulping and drying.
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Lot 21
The story of mechanically harvested coffee that moved from fermentation to raised beds, with extended outdoor monitoring.
Request a sample of this lotStaged fermentation with Deep Amber
Lot 23
After the aerobic stage, the team pulped the coffee and split processing between water and strawberry juice. The notebook records the portions being reunited before drying.
Request a sample of this lotDrying experiment on a new bed
Lot 24
A portion removed from Lot 23 during fermentation received its own monitoring on an experimental bed.
Request a sample of this lotAerobic natural with Deep Amber
Lot 25
Fermentation and Dry Room drying, with changes to climate control and air renewal recorded throughout monitoring.
Request a sample of this lotAerobic natural with Green Origin
Lot 28
A sequence of pH readings preceded direct transfer to the Dry Room, where different beds followed their own drying paths.
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Lot 30
Strawberry pulp and water were part of the process in the transparent fermenter. The team monitored pH and moved coffee directly to the Dry Room.
Request a sample of this lotAnaerobic fermentation with passion fruit pulp
Lot 31
Pulped cherry coffee with passion fruit pulp and water, followed by direct Dry Room drying: the process documented at origin.
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The producers are part of the story
Coffee begins with decisions.
Pedro Maculo and Ana Gabriela de Oliveira connect production, research and quality at Sítio Reverie. These stories bring the people following each stage closer to those who will evaluate, roast and present the coffee.
Meet the producersThe story stays. The harvest evolves.