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Grinding the details...
Quality takes time. One bean at a time.
This is a 48-hour LAB PROCESS washed coffee from the Hemavathi varietal, grown at 4325 feet in the SILVERMARA Patte block. With a Brix of 25.4 at harvest, the…
This is a 48-hour LAB PROCESS washed coffee from the Hemavathi varietal, grown at 4325 feet in the SILVERMARA Patte block. With a Brix of 25.4 at harvest, the cherries underwent fermentation in Bio fermenters with added microbes and lactic acid bacteria for 48 hours in a CO2-rich environment. After de-pulping and washing, the coffee was slowly dried for 24 days on raised beds with constant stirring.
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