Deepcuts February Release

Varietal: TABI Region: Cauca, Colombia Altitude: 1680-1800m Harvest: Jan 2023 The Cappuccino Kid says... "The rope is up and the red carpet is down. This one is for the VIPs. I'm getting mint in this one, and crazy citronella complexity" About the processing method Processing of this lot starts with sterilization of selectively harvested ripe Coffee cherries with ozonated water and ultraviolet light. The coffee then enters bioreactors with cherry still intact and starts the first phase of fermentation that lasts 96 hours. The coffee is then pulped and a second fermentation begins again in the bioreactor only this time in an anaerobic setting with specific yeast strains added to further enhance the fruity and citric characteristics of the coffee. The coffee is then fermented for 48 hours, washed, before being taken to ecological drying equipment where the drying curve was configured. Drying begins at 38 degrees Celsius and lasts for 46 hours. About Granja Paraiso 92 and Wilton B