Brazil Fazenda ABS California Double Fermentation
This coffee was produced by the Rodrigues, husband and wife team, in cooperation with world famous coffee farmer Aida Batlle. Aida advises farms all around Central and South America to help farmers make their coffee stand out. This Fazenda California was produced using a double fermentation process.
During the double fermentation process, the whole cherry is soaked in water for 24 hours before pulping, then a further 36 hour fermentation occurs. This allows for a different microbiome to develop, yielding unique and exciting characteristics in the cup.
Tasting Notes: Cherry, Grapefruit, Malt