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

We choose 25+ Brix cherries for this process .Once the cherries are cleaned and washed with spring water we apply red wine yeast for this process. We have fermented the cherries for 80 hours to achieve complex acidity and delicate flavour profile.This is the first year we have produced this nano lots from our farm.