Culture Process

This exceptional coffee undergoes an 80-hour CULTURE PROCESS, sourced from the Catuai varietal at our farm, located 4,400 feet high in the Jeri Patte block. After harvesting with a Brix of 25.8, we placed the cherries in stainless-steel fermenters, adding a specific strain of yeast and lactic acid bacteria. The fermentation took place in a carbon dioxide-rich environment, followed by a slow drying process on raised beds over 29 days with constant stirring. This meticulous approach enhances the unique flavor profile of our coffee.