Kind of like a wine
And not only in terms of fermentation, because we have something in common here as well!
Team Pegasing are coffees from the same farm, in three versions of natural processing – and this one has been additionally subjected to carbon maceration, i.e. a process that has its origin in the world of wine.
The ripest coffee cherries are put into plastic fermentation tanks after picking and CO2 is added to push out all the oxygen. Fermentation in this way lasts for 70-80 hours.
The coffee is then placed on African beds and dried for 20-25 days, turning regularly in the meantime for an even effect. The drying process on this farm takes place in a special tent where the temperature is monitored.
Before being placed in the bags ready for shipment, the coffee is passed through a density chart twice to help remove immature beans – then it goes through two rounds of manual sorting to ensure that the coffee arrives in the bags without defects.
We all benefit from this: farmers and pickers get better money, we get coffee that burns easier, and its taste is very balanced and clean!
Of the Team Pegasing trio, this coffee is the vinous, the most sparkling and the most funky. We do not urge, but we encourage you – try it, preferably in tandem with classic Natural or surprising Thermal Shock!
