DETAILS
YELLOW BOURBON 120HR ANAEROBIC - FAZENDA SAMAMBAIA, BRAZIL #1988
Light & Balanced
Roasted by Stamp Act
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DETAILS
Roaster's Notes
We start this process with either coffee cherries or pulped beans at minimum Brix reading of 20 degrees. They are placed in clean plastic barrels or bags, which are sealed with an airtight valve. During 5 days we monitor the temperature in the coffee mass and ph levels as proxy indicators to follow the fermentation rate. Once the fermentation process is finished, the cherries are moved to raised beds to undergo our regular drying protocols.
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