Sítio Reverie · Lot story
Lot 28
Aerobic natural with Green Origin
A sequence of pH readings preceded direct transfer to the Dry Room, where different beds followed their own drying paths.
01 / The starting point
Aerobic natural with Green Origin
This story brings together stages and milestones confirmed by the estate for publication.
- Raw material
- Natural coffee
- Drying route
- Dry Room
- Recorded yeast
- Green Origin
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
Recorded start of aerobic fermentation.
- Recorded pH
- 5.2
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 5.0
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 4.6
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 4.5
Fermentation
Fermentation monitoring
Reading before removal.
- Recorded pH
- 4.7
Drying
Drying decision
Removal from fermentation and direct entry into the Dry Room.
Drying
Drying decision
Environmental adjustment and ERV use, with switch-off recorded at 18:00.
Drying
Drying decision
The team recorded completion of drying on two beds, while another remained under monitoring.
Drying
Drying decision
Completion of drying for the portion still being monitored.
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 28 · SAFRA 2026 Natural aeróbico com Green Origin 23/06/2026 — Início registrado da fermentação aeróbica. (pH: 5.2) 24/06/2026 — Leitura de acompanhamento. (pH: 5.0) 25/06/2026 — Leitura de acompanhamento. (pH: 4.6) 26/06/2026 — Leitura de acompanhamento. (pH: 4.5) 29/06/2026 — Leitura anterior à retirada. (pH: 4.7) 30/06/2026 — Retirada da fermentação e entrada direta no Dry Room. 02/07/2026 — Ajuste do ambiente e uso do ERV, com desligamento registrado às 18h. 21/07/2026 — A equipe registrou o encerramento da secagem de duas mesas, mantendo outra sob acompanhamento. 04/08/2026 — Encerramento da secagem da parte ainda acompanhada.
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