Sítio Reverie · Lot story
Lot 1
Aerobic fermentation with 71B
Water covering the coffee, temperature adjustments and outdoor drying: a story of daily monitoring from the start of the harvest.
01 / The starting point
Aerobic fermentation with 71B
This story brings together stages and milestones confirmed by the estate for publication.
- Raw material
- Coffee with ripe and unripe cherries
- Drying route
- Outdoor raised beds and ground tarpaulin
- Recorded yeast
- 71B
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03 / Decisions along the way
Lot chronology.
The milestones below are an editorial selection of confirmed information. Readings appear only when explicitly recorded.
Fermentation
Fermentation monitoring
Recorded start of aerobic fermentation, with water covering the coffee.
Fermentation
Fermentation monitoring
The team added water and switched on air conditioning. The notebook records pH before and after the intervention, without assigning causality.
Fermentation
Fermentation monitoring
Monitoring with air conditioning running during the day and night.
- Recorded pH
- 4.4
Fermentation
Fermentation monitoring
Air conditioning running during the day and switched off at night.
- Recorded pH
- 4.3
Drying
Drying decision
Removal from fermentation and transfer to outdoor raised drying beds.
- Recorded pH
- 4.3
Drying
Drying decision
The team combined coffee from different beds to continue outdoor drying.
Rest
Recorded rest
Removal for rest after the ground-tarpaulin stage.
Drying
Drying decision
The notebook records the lot's return to drying monitoring.
Drying
Drying decision
The team recorded the end of drying and removal of the coffee. This milestone is not commercial approval.
04 / Process record
Selected notes from the journal.
The chronology organizes the published milestones; the notes below remain available as a complementary record.
Read selected notes
LOTE 1 · SAFRA 2026 Fermentação aeróbica com 71B 29/04/2026 — Início registrado da fermentação aeróbica, com água cobrindo o café. 30/04/2026 — A equipe acrescentou água e ligou o ar-condicionado. O diário registra pH antes e depois da intervenção, sem atribuir causalidade. 01/05/2026 — Acompanhamento com o ar-condicionado ligado durante o dia e a noite. (pH: 4.4) 02/05/2026 — Ar-condicionado ligado durante o dia e desligado à noite. (pH: 4.3) 03/05/2026 — Retirada da fermentação e transferência para o terreiro suspenso externo. (pH: 4.3) 12/05/2026 — A equipe reuniu o café de diferentes mesas para continuar a secagem externa. 26/05/2026 — Retirada para descanso após a etapa em lona no chão. 04/08/2026 — O diário registra o retorno do lote ao acompanhamento de secagem. 09/08/2026 — A equipe anotou o encerramento da secagem e a retirada do café. Este marco não é uma aprovação comercial.
From story to sample
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