Culture Process

This exceptional coffee undergoes an 72-hour CULTURE PROCESS, sourced from the Catuai varietal at our farm, located 4,400 feet high in the Jeri Patte block. 8, we placed the cherries in stainless-steel fermenters, adding a specific strain of yeast and lactic acid bacteria. The fermentation took place in a carbon dioxide-rich environment, followed by a slow drying process on raised beds over 29 days with constant stirring.