Dry fermentation! What is that?
Our friend Marcelo Flanzer from Ecoagrícola explains:
"Cherries are collected ripe and closed in bags for around 24 hours bellow the coffee tree, in the shade, where the heat is not so strong. We call it a dry fermentation process or in our words, a Tropical Fermentation. On the next day, cherries are washed and then slowly dryed, usually in raised-beds, being moved many times a day. After drying, they rest for at least 30 days in the absence of light and heat. This is a process we started to test in 2017 (along with other methods) in very small quantities and in various times. Now are narrowing the techinique and working to make it in a bit larger scale – which provided these unique microlots. The climate at the Serra do Cabral, which is VERY dry during harvest and the natural fermentation of our cherries, provide the unique conditions to achieve this different and amazing profile."
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