Sítio Reverie · Lot story
Lot 5
Aerobic fermentation of pulped cherry coffee with 71B
pH monitoring accompanied the records of an aerobic fermentation, followed by Dry Room drying and a resting stage.
01 / The starting point
Aerobic fermentation of pulped cherry coffee with 71B
This story brings together stages and milestones confirmed by the estate for publication.
- Raw material
- Pulped cherry coffee
- Drying route
- Dry Room
- 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
Fermentation entry recorded at 17:00.
Fermentation
Fermentation monitoring
pH reading during monitoring.
- Recorded pH
- 4.5
Drying
Drying decision
Removal at 15:00 and start of the drying route.
- Recorded pH
- 3.8
Drying
Drying decision
Transfer to the Dry Room recorded in the notebook.
Rest
Recorded rest
Removal for rest after monitoring on separate beds.
Drying
Drying decision
Recorded return to drying.
Drying
Drying decision
The team recorded the end of this drying stage.
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 5 · SAFRA 2026 Fermentação aeróbica de cereja descascada com 71B 07/05/2026 — Entrada na fermentação registrada às 17h. 08/05/2026 — Leitura de pH durante o acompanhamento. (pH: 4.5) 09/05/2026 — Retirada às 15h e início do percurso de secagem. (pH: 3.8) 10/05/2026 — Transferência para o Dry Room registrada no diário. 19/05/2026 — Retirada para descanso após o acompanhamento em mesas separadas. 06/06/2026 — Retorno registrado à secagem. 13/06/2026 — A equipe anotou a finalização da secagem desta etapa.
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