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This is a 60-hour anaerobic fermentation natural processed coffee. It is from the Hemavathi varietal grown on our farm at 4450 feet from the block called…
This is a 60-hour anaerobic fermentation natural processed coffee. It is from the Hemavathi varietal grown on our farm at 4450 feet from the block called Sivermara Patte. The Brix of the coffee cherries was 24.6 when harvested and they were put in the fermenters after floater removal. A strain of lab culture microbes were them introduced in a Nitrogen rich environment and allowed to ferment for 60 hours at 2.2 bar pressure. After removing the coffee from the fermenters, it was directly put on raised beds and dried for 29 days.
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