the process
A truly experimental coffee from the hallowed farms of Ratnagiri estate, these coffee cherries with a Brix (sugar) of 25.8, were put into large Bio fermenters. A particular strain of Saccharomyces yeast from the farm's terroir along with Lactic acid bacteria was added & allowed to ferment for 72 hours in a nitrogen rich environment followed by 23 days of drying.