Our 48 hours fermentation is a staple from our farm. Once the coffee cherries are hand picked , All the defective beans are hand sorted, we float the cherries with spring water to remove underdeveloped beans. Cherries are then fermented for 48 hours in a purpose build room were temperature and ph are monitored closely

We choose 25+ Brix cherries for this process .Once the cherries are cleaned and washed with spring water we apply Italian champagne yeast for this process. We have fermented the cherries for 80 hours to create bright acidity and big body in the cup.This is the first year we have produced this nano lots from

Once the cherries are picked we remove all the floaters and unripe cherries from the lots. we pulp the cherries and remove all the mucilage from the seed . We rest the pupled coffee in the tank for 24 hours -48 hours and re wash them to clean any mucilage and dry them in our