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PROCESSING:
1. Harvesting: Selective hand-picking of ripe cherries.
2. Floating: Removal of under-ripe and defective fruit by floatation.
3. Anaerobic fermentation: Cherries fermented in sealed bags for 92 hours.
4. Depulping & oxidation: Depulped and held in sealed bags for a further 72 hours of oxidation.
5. Washing: Coffee is washed, leaving approximately 75 % of the mucilage intact.
6. Drying: Dried on raised African beds for 10 days.
Fika Recommends
A light profile which ends itself to a beautiful V60, hot or cold it’s a delicious treat. A hot filter enhances the spiced pear and iced brings out its bright, fruity notes.
