This coffee is from a specific farm owned by Asor Merlaeku. He experimented with this process last season and this season, was able to replicate this anaerobic natural process on a slightly larger scale.
The coffee cherries are anaerobically rested inside GrainPro bags for 5 days after picking and flotation. GrainPro is a hermatic bag that prevents oxygen from coming in, but also oxygen to permeate out, closely mimicking a vacuum environment. This creates an anaerobic fermentation process that adds complexity and sweetness to the coffee.
After that, the coffee cherries are dried on bamboo raised beds for 3 weeks, before being cured further in GrainPro for 1 month.
sourced from: Beanspire
ROASTED FOR FILTER
Optimal resting period: 14 days onwards