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

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

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