Specialty Coffee – Peru Washed Yeast Fermentation – חדש!

To produce this lot, rather than the traditional method of purchasing processed parchment from farmers, we purchased ripe cherry. The selected cherries were then depulped and fermented for 48hrs in fresh water with a starter culture specially designed for coffee processing. During the fermentation period both coffee mass temperature and water temperature are monitored alongside water pH in order to ensure homogenous and consistent fermentation. After this, the coffee is dried in greenhouses on raised African beds.