the process
This is a 72-hour extended terroir yeast and lactic fermented natural processed coffee. The Brix of the coffee cherries was 25.8 when harvested and they were put into Bio fermenters with a particular strain of Saccharomyces yeast from the farm's terroir and allowed to ferment for 72 hours in a carbon dioxide rich environment. After removing the coffee was directly put on raised beds for drying for 31 days