Sítio Reverie · Lot story
Lot 23
Staged fermentation with Deep Amber
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.
01 / The starting point
Staged fermentation with Deep Amber
This story brings together stages and milestones confirmed by the estate for publication.
- Raw material
- Mechanically harvested unripe, ripe and dried cherries
- Drying route
- Dry Room
- Recorded yeast
- Deep Amber
- Process addition
- Strawberry juice in part of the process; not a sensory note
Samples and next steps
Evaluate before you choose.
- Minimum order
- On enquiry
- Samples
- Selection, size and cost confirmed by our team
- Delivery
- Freight and lead time quoted for your destination
How do I request samples of this lot?
Use the button below. The lot reference is carried into the form; our team confirms the evaluation selection before agreeing shipment.
What is the minimum order?
The minimum is confirmed for the lot and destination during your enquiry. No general minimum is published at this time.
How do payment and export work?
Payment, Incoterms, the exporter of record and applicable documentation are defined in the commercial proposal before the order is confirmed.
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
Aerobic fermentation started at 17:00.
- Recorded pH
- 5.6
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 4.8
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 4.6
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 4.5
Fermentation
Fermentation monitoring
Pulping and separation: one portion went to the transparent fermenter with strawberry juice; another to the anaerobic fermenter with water. The notebook states that the portions were reunited later.
Drying
Drying decision
Entry into the Dry Room with air conditioning.
Rest
Recorded rest
Removal for rest, with a note that a return was not required in this sequence.
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 23 · SAFRA 2026 Fermentação em etapas com Deep Amber 16/06/2026 — Início da fermentação aeróbica às 17h. (pH: 5.6) 17/06/2026 — Leitura de acompanhamento. (pH: 4.8) 18/06/2026 — Leitura de acompanhamento. (pH: 4.6) 19/06/2026 — Leitura de acompanhamento. (pH: 4.5) 20/06/2026 — Despolpa e divisão: uma parte seguiu ao fermentador transparente com suco de morango; outra, ao fermentador anaeróbico com água. O diário informa que as partes foram reunidas depois. 23/06/2026 — Entrada no Dry Room com ar-condicionado. 06/07/2026 — Retirada para descanso, com anotação de que não foi necessário retornar nesta sequência.
From story to sample
Request a sample of this lot.
The team confirms availability and terms directly with you.
Request a sample of this lot