Sítio Reverie · Lot story
Lot 17
Anaerobic fermentation with pineapple
Pineapple juice and peel were added to pulped cherry fermentation. Drying started directly in the Dry Room.
01 / The starting point
Anaerobic fermentation with pineapple
This story brings together stages and milestones confirmed by the estate for publication.
- Raw material
- Pulped cherry coffee
- Drying route
- Dry Room
- Process addition
- Pineapple juice and peel; not sensory descriptors
Samples and next steps
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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
Start of the anaerobic process with pineapple juice and peel.
Drying
Drying decision
Removal from fermentation and direct entry into the Dry Room.
- Recorded pH
- 4.4
Drying
Drying decision
First drying completion recorded in the notebook.
Drying
Drying decision
The lot's return to drying, recorded by the team.
Drying
Drying decision
A further drying completion recorded, without replacing sensory evaluation.
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 17 · SAFRA 2026 Fermentação anaeróbica com abacaxi 04/06/2026 — Início do processo anaeróbico com suco e casca de abacaxi. 06/06/2026 — Retirada da fermentação e entrada direta no Dry Room. (pH: 4.4) 17/06/2026 — Primeiro encerramento de secagem anotado no diário. 30/07/2026 — Retorno do lote à secagem, registrado pela equipe. 03/08/2026 — Novo encerramento de secagem registrado, sem substituir a avaliação sensorial.
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