This coffee is one of his latest experiments with anaerobic fermentation. Usually a coffee cherry should be processed within hours of picking to avoid excessive fermentation that would then render the coffee sour or too “funky.” Orlando’s anaerobic process, takes those same cherries and locks them in a water filled Drum for 72 hours. All the while monitoring the Ph and temperature to ensure a slower fermentation allowing those fruit sugars to breakdown without leaving a vinegar taste and transforming the flavor qualities of the coffee while complementing a full rich body.
After about 72 hours, this coffee is then de-pulped and laid out to dry on raised African beds for 20-25 days. Being piled up each night, and spread out each day. The care given to these beans by Don Orlando and his family is second to none. Caring for these beans throughout the drying process, the coffee is turned often by hand and then further picked for defects while it is drying, by the time it is ready for export this coffee is pristine.
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