Los Romerillos

The producers in Zumba, contributing to Los romerillos, initiate the coffee process with selective manual picking of ripe cherries, often hiring cherry pickers for this task. They directly proceed to pulping, using minimal or no water. Fermentation occurs in traditional tile-covered tanks or airtight plastic bins and lasts from 24 to 48 hours. Post-fermentation, the coffee is washed once or twice and then moved to the drying area, initially in the shade to remove excess water, followed by drying in a covered space for 15 to 25 days. Once dried, the coffee is stored for one to two weeks before the grower transports it to Caravela’s purchasing station, where it undergoes analysis by a Quality Analyst to assess its quality. Initially, a representative sample is subjected to a thorough physical analysis, which measures the moisture level, water activity, and identifies any physical defects. Following the physical analysis, the coffee undergoes a sensory evaluation to determine its quality grade. Finally, the parchment coffee is processed at Caravela's mill in Quito, before being shipped to the port.