Strawberry CO-fermented

tasting notes: Dark Fruit, Grape, Candy, Lavender, Syrupy, Tropical Fruit Strawberry Natural processing begins with harvesting coffee cherries that have measured above 20 degrees Brix. The cherries are sorted via flotation before being hand sorted to remove dark and overripe fruit. The cherries are then fermented for 60 hours in plastic tanks. After this initial fermentation, a mother culture of microorganisms like lactobacillus and saccharomyces which has been fed with molasses and strawberries for four days is added to the tanks. In this culture, the molasses provides energy for fermentation while the strawberries contribute flavor. The coffee cherries are then fermented with this strawberry-infused culture for 270 hours, bringing the total fermentation time of the cherries to 330 hours. Once this fermentation is complete, the cherries are dried on raised beds to reach 10.5–11% humidity. 12 OZ