Roaster Notes
The coffee process begins with hand picking ripe cherries, sometimes using ladders, followed by washing to remove low density beans and debris. The cherries then undergo 84 hours of carbonic maceration fermentation with Saccharomyces cerevisiae yeast to enhance flavor. After fermentation, the coffee is dried in a polyhouse and moved to raised beds for even drying. Once the moisture content reaches 11–12%, the beans are carefully bagged for storage
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