Natural Guji Uraga Anaerobic G1

Description

Fermentation Style—Natural Anaerobic. Cherries were immersed and floated in the water tanks to remove the low-density coffees. The cherries were closed airtight and in a fully sealed and controlled fermentation tank. The tanks were regulated by valves to ensure no oxygen could seep throughout the fermentation process.

The fermentation occurred for 7 days until the pH level dropped to 3.8 to get the desired profile.

Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain a constant temperature between 15 and 18 degrees Celsius and to keep the fermentation very slow.

The fermentation process was homogenized by rotating or moving the tanks. At the end of the seventh day, the fermentation was suspended by taking the cherries from the tanks. On day one, quick drying was applied until the coffee humidity dropped to 35%. Cherries were dried for 30 days under shade nets on African beds. Once the drying period was completed and the humidity decreased to 12%, cherries were collected and stored in a conducive warehouse for four weeks of resting time.

Key Details:

• Process: Natural Anaerobic
• Varietal: 74110 & 74112