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The coffee began with a natural fermentation stage
San Isidro — Bright and balanced with a clean
After fermentation
#orange bourbon #Honey process #Single Origin #Specialty Coffee
Hydro Honey New The coffee began with aThis lot of Orange Bourbon was processed using Hydro Honey method. After harvest, only ripe cherries measuring 2024 Brix were selected. The coffee began with a natural fermentation stage, drying in whole cherry on raised beds for 8 to 12 days under controlled conditions. Once partially dried, the cherries were rehydrated in fresh water for 24 to 36 hours, softening the skin and facilitating a clean depulping. The coffee, still covered in mucilage, was
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