Hand on the pulse –
And in a cup is clean, juicy coffee!
It brings a tear to the eye! We met Willie – the guy responsible for processing and quality of the coffee in front of you. Super guy, full of busyness, faith, and energy to test new ways of growing coffee. This season we have two coffees from him, for the first foot of this batch, which fermented a little shorter. Willi messed around with anaerobic fermentation. What’s all this anaerobic stuff? In this process, the coffee ferments in an anaerobic atmosphere, here it took 72h hours – the extended fermentation adds sweetness and funk to the coffee. It’s easy to over-ferment with the latter, but Willy watches over everything and you won’t find hints of lemon or vinegary acidity in the coffee. The coffee is clean, and elegant, with a very long, pleasant, aftertaste!
