Microbe Magic

Roaster Notes

This is a LAB PROCESS washed coffee from the Catuai varietal, grown at 4425 feet in the KERE Patte block. The coffee cherries, with a Brix of 24.4 at harvest, underwent a 52-hour fermentation in Bio fermenters with added lab culture microbes. After de-pulping and washing, the coffee was slowly dried on raised beds for 23 days with constant stirring.