the process
The "72 Hrs Alternate Multi Fermented Natural" is a highly specialized coffee processing method that combines a prolonged 72-hour anaerobic (oxygen-free) fermentation step with a final natural (sun-drying of the whole cherry) process to create complex, intensely fruity flavor profiles. The prolonged, controlled fermentation in the presence of fruit sugars often results in pronounced fruit notes, such as berries, tropical fruits, and grapefruit acidity.
