SINGLE ORIGIN CALIFORNIA CONTROLLED YEAST
Orange Juice | Cinnamon | Vanilla.
REGION: Norte Pioneiro do Paraná
CULTIVAR: Mundo Novo
PROCESSING: Yeast Control Fermentation
This particular coffee is inoculated with as special yeast during a 40 hour controlled wet fermentation of the coffee cherries post pulping.
This yeast controls the microbial activity during fermentation, enhancing brightness and acidity in the cup. After the fermentation period is complete the coffee is dried for 5 days on raised African drying beds followed by a 48 hour stint in the mechanical dryer at very low temperature. The coffee then rests in silos called Tulhas for 15 days to settle the moisture before a final stint in the mechanical dryer for 28 hours at low temperature. Lastly the coffee rests in the Tulhas again for a further 30 days before dry milling and shipping