In the sugarcane maceration process, coffee fruits were macerated with sweet sugarcane syrup in a ratio of 1:10. After maceration, the coffee fruits were transferred to a specialized fermentation tank. During fermentation, the mixture was subjected to anaerobic conditions for a prolonged period of 96 hours. The temperature in the fermentation tank was carefully maintained at less than 21 degrees Celsius, while the pH was monitored throughout the process. Once the desired pH was reached, the coffee was moved to raised beds for drying.
During the drying phase, the coffee was raked to ensure even drying and was slow-dried over a period of 18 to 28 days until it achieved a moisture content of 10% to 12%. After drying, each batch of coffee was rested for a minimum of 15 days. Finally, the coffee underwent careful hulling and was graded meticulously to ensure a product free from defects.