Over deze koffie
Coffee processing is getting far too complex for the reductive titles we often give, and as coffee processing gets more complicated, the communication about the processing often has a way of getting less clear. Whether it’s avoiding sharing the details of processing so others won’t copy, or to avoid a critical eye over what’s taking place, either way the obfuscation just isn’t the vibe.
That’s why we’re very glad to work with Dreyde Delgado. Dreyde is a technician in agricultural production by trade, and a coffee grower by heritage, and he honors both by pushing the envelope of coffee production. And most importantly to us, we know exactly what’s going on with the coffee. For this lot, the coffee hangs out in anaerobic fermentation tanks for 72 hours before being washed, and sent back once again to fermentation tanks for another 110 hours with the mosto of the coffee cherries before being washed again and dried.
