R05

We’re honored to serve this competition orange geisha by our friend Wilton Benitez.  

About the Process

Manual harvest in season without rain for a minimum of 3 weeks.
2. Manual selection of only ripe fruits.
3. Sterilization with ozonated wáter.
4. Sterilization with ultraviolet light.
5. We immerse the cherries in water at 90 degrees Celsius for 150 seconds.
6. We pulp the fruits.
7. Fermentation begins in an anaerobic bioreactor.
8. We Sanitized again with injection of ozonated wáter.
9. We add a yeast (Pichia kluyveri).
10. Verification of Ph and brix degrees. PH=6 and Brix Degree= 18.
11. 6 hours after the fermentation started, we check that the pH is at 6 and brix degrees of the
mucilage 18 if these data are not correct, we adjust the pH by adding citric acid or
bicarbonate and the brix degrees are adjusted with honey produced from concentrated We
ferment the fruits for 120 hours.
12. Brix degrees at the end of fermentation 6 and pH 3.8
13. We start drying at 38 degrees Celsius.