Description
Koke CMN Amber PR15
Varietal: Heirloom
Process: Carbonic Maceration (Amber)
Tasting notes: Mandarin - Rockmelon - Papaya - Starfruit
Processing Details
- Coffees grow in small farmers backyards, known as “garden coffee”
- Hand sorting of only ripe, red cherries at 20-22º Brix
- Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
- Controlled yeast activity, temperature and humidity of tanks
- Short anaerobic fermentation time at warm temperatures enhanced tropical fruit qualities
- Cherries dried on drying beds in thick stacks to slow drying time and bring thick texture
- Drying takes typically 25-30 days to reduce moisture content to 10-12%
- Our local partner, Primrose, do further quality control. As a minimum, a triple pass through a colour sorter and a triple-pass through hand-sorting tables