Sítio Reverie · Lot story
Lot 30
Anaerobic fermentation with strawberry pulp
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.
01 / The starting point
Anaerobic fermentation with strawberry pulp
This story brings together stages and milestones confirmed by the estate for publication.
- Raw material
- Pulped cherry coffee
- Drying route
- Dry Room
- Process addition
- Strawberry pulp and water; not sensory notes
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
Entry at 14:00 into the transparent fermenter with strawberry pulp and water.
- Recorded pH
- 5.0
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 5.3
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 4.5
Fermentation
Fermentation monitoring
Monitoring reading.
- Recorded pH
- 4.2
Drying
Drying decision
Removal from fermentation and entry into the Dry Room. Removal time is not provided in this record.
- Recorded pH
- 3.7
Drying
Drying decision
After readings at different bed positions, the team combined and consolidated the coffee.
Drying
Drying decision
Air-conditioning switch-off recorded.
Drying
Drying decision
Completion of drying recorded in the notebook, without inferring a score or sensory profile.
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 30 · SAFRA 2026 Fermentação anaeróbica com polpa de morango 24/06/2026 — Entrada às 14h no fermentador transparente com polpa de morango e água. (pH: 5.0) 25/06/2026 — Leitura de acompanhamento. (pH: 5.3) 26/06/2026 — Leitura de acompanhamento. (pH: 4.5) 27/06/2026 — Leitura de acompanhamento. (pH: 4.2) 29/06/2026 — Retirada da fermentação e entrada no Dry Room. O horário de retirada não consta neste registro. (pH: 3.7) 05/07/2026 — Após leituras em diferentes posições da mesa, a equipe reuniu e adensou o café. 11/07/2026 — Desligamento do ar-condicionado registrado. 21/07/2026 — Finalização da secagem anotada no diário, sem inferir nota ou perfil sensorial.
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