Sítio Reverie · Lot story
Lot 6
Aerobic fermentation with Java
From aerobic fermentation to the move from outdoor beds to the Dry Room: environmental decisions recorded by the team.
01 / The starting point
Aerobic fermentation with Java
This story brings together stages and milestones confirmed by the estate for publication.
- Raw material
- Coffee undergoing aerobic fermentation
- Drying route
- Outdoor drying beds → Dry Room
- Recorded yeast
- Java
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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 started at 17:30, with coffee pH recorded separately from water pH.
- Recorded pH
- 5.3
Fermentation
Fermentation monitoring
pH reading at 10:15.
- Recorded pH
- 4.4
Drying
Drying decision
Removal at 17:00 and entry into outdoor drying. Duration is not recalculated in this presentation.
- Recorded pH
- 4.0
Drying
Drying decision
At the end of the day, coffee was moved from outdoors to the Dry Room.
Rest
Recorded rest
Removal for rest at 15:00.
Drying
Drying decision
Return to drying monitoring.
Drying
Drying decision
Completion of this stage recorded in the notebook.
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 6 · SAFRA 2026 Fermentação aeróbica com Java 09/05/2026 — Início da fermentação às 17h30, com pH do café registrado separadamente do pH da água. (pH: 5.3) 10/05/2026 — Leitura de pH às 10h15. (pH: 4.4) 11/05/2026 — Retirada às 17h e entrada na secagem externa. A duração não é recalculada nesta apresentação. (pH: 4.0) 12/05/2026 — No fim do dia, o café foi transferido do ambiente externo para o Dry Room. 26/05/2026 — Retirada para descanso às 15h. 05/06/2026 — Retorno ao acompanhamento de secagem. 06/06/2026 — Encerramento desta etapa anotado no diário.
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