Attikan Malolactic
After pulping, the coffee cherries undergo a 38-hour fermentation with a malolactic culture (CH-16) to develop rich, complex flavors. They are then rinsed with…
About Attikan Malolactic
After pulping, the coffee cherries undergo a 38-hour fermentation with a malolactic culture (CH-16) to develop rich, complex flavors. They are then rinsed with spring water and slowly dried on raised beds for 14 days, allowing each bean to fully develop its unique character.
Production details
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