Processing Details
o Coffees grow in small farmers backyards, known as “garden coffee”
o Hand sorting of only ripe, red cherries at 20-22º Brix for 90+ ripeness rate for this lot
o Cherries are placed inside sealed tanks and flushed with N2
o Controlled yeast activity, temperature and humidity of tanks
o Moderate anaerobic fermentation time at controlled temperatures
o Cherries dried on drying beds in thick stacks to slow drying time and bring thick texture
o Drying takes typically 25-30 days to reduce moisture content to 10-12%
o Dried beans are then stored in the dried cherry pod for protection and to maximise fruit flavours until milling and export preparation where further hand sorting and colour sorting is conducted to improve overall quality
o Project Origin cups lots to curate this 1626 coffee for our Signature Jasper profile in collaboration with Primrose