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Grape co-ferment
Processing:
Harvesting: This is carried out ensuring a minimum of 90% cherry.
Floating: This ensures the removal of green, overripe and dry cherries.
Oxidation: This is done in food-grade plastic drums for 12 hours.
Pulping: The cherries are pulped dry.
Fermentation after pulping: For 24 hours in open tank in order to remove the mucilage.
Fermentation: For 72 hours at temperature below 25 degrees with a mix of ripe and specific yeast.
Fermentation completion: After 72 hours of fermentation, the coffee goes into drying which is carried out mechanically for 42 hours at 38 degrees.
Stabilisation: This is done in grainpro-type bags.
Fika recommends
Best brewed as a filter coffee but also makes a delicious long black. We've been using the Orea V4 brewer with a water temperature of 92°C.
