We’re proud to have this coffee represented as part of the Small Batch Series from Swiss Water, as this project coffee has sat in our regular line up for a few years now.
The cherry is normally fermented in wooden tanks built from fallen Romerillo trees as regulations prohibit them from being chopped down.
When coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank.
For the red honey the tanks are used for removing floaters from the ripe cherry, with pulped beans then undergoing a dry fermentation in silos for 12-18 hours. Beans are then moved to a mesh tray in a poly tunnel where they will remain for between 18 and 24 days until dry.