The stabilization process occurs when the coffee completes the benefit stage. For specialty coffees, this process lasts between 1 to 4 months, seeking to ripen the coffee to an optimal point to highlight its best notes in the cup. This process is carried out in fique bags with hermetic bags to guarantee greater conservation of the grains. The conditions where this stabilization process takes place largely define both the taste of the coffee and its SCAA score.
In our case, the stabilization process is carried out in two types of warehouse:
- Air-conditioned warehouse: characterized by having the air conditioning on 24 hours the 7 days of the week with an average temperature of 18°C.
- Conventional warehouse: it has an insulating roof system that allows the average temperature to be 22°C.
Previously we define which are the coffees that will be located in each of the warehouse, this decision is made according to the benefit process carried out, for example, the coffees that has a washed process stabilize very well in temperatures of about 18°C average. But natural coffees stabilize better at higher temperatures.
On the other hand, according to the coffee process, the stabilization time varies. More or less the stabilization time of washed coffees at low temperatures is between 6 to 8 weeks, achieving improvements in the profile during this time. The natural coffees stabilization process can be more extensive, average between 11 to 14 weeks.
It’s important to highlight that before and during the stabilization process, a physical and sensory analysis is carried out, which is applied to each of the samples from the different lots collected, for ensuring that the quality of the lots is the best possible.
- The humidity percentage is verified.
- The quakers grains are selected.
- The mill process is carried out.
- The data from the physical analysis are recorded to determine performance factors.
- A sample of approximately 140 grams of excellent coffee must be roasted, this process is carried out taking into account some recommendations that vary according to the variety and the process. It is important to have an optimal roast that does not overshadow the notes or flavors of the coffee.
- Each of the coffee samples must be tasted according to the protocols defined by the SCAA (Specialty Coffee Association).
