Our 72 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 72 hours in a purpose build room were temperature and ph are monitored closely to produce consistency in every lots. once the fermentation is complete cherries are sun dried in raised bed for 25-30 days.
Carbonic Maceration
Once the cherries are hand sorted and cleaned, it is processed in no oxygen environment for the number of days where the fermentation happens slowly this process is complex and delicate . It took us 2 years of research with wine industry to get the tasting we wanted. We usually process Gesha and SL9 vairtey
