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

Once the cherries are pulped we remove 30% of the mucilage from the seed using the mechanical de-mucilager. We drain the excess water from the parchement and infuse real wild honey which are sourced locally from the region. A small amount of yeast is applied to activate fermentation process for 48 hours. Once the fermentation

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