PROCESS: LACTIC ACID NATURAL
TASTE: RAISIN, TIM TAM, PANELA
This coffee was carefully hand picked in order to use only the ripest cherries. The coffee is then exposed to a dry anaerobic fermentation period of 48 hours. Then the coffee is pulped and placed inside Grainpro bags at 20oC. In this environment, bacteria feeds on the carbohydrates and sugars found in the mucilage of the bean which lead to a higher concentration of lactic acid during fermentation. Finally, the coffee was placed on raised beds to dry below 35oC.