From such a strange and interesting process, this coffee comes out pretty clean with clear tropical notes like pineapple, green apple and mango, sweet chocolate finish.
This coffee is clean for a natural.
FROM SABIO COFFEE:
Right after picking, ripe cherries are floated and put into a tank with blended SCOBY from hibiscus kombucha. New kombucha SCOBY starts growing on the top in two days. We closely monitor pH, liquid temperature, and brix level during the fermentation. The coffee is taken out when the fermentation liquid reaches a pH of 3.6. Then, dried on raised beds for 22 days and reposed for 11 weeks before hulling. Both dry parchment and green coffee are stored in Ecotact bags to preserve its qualities. These cherries are coming from midday "medida" to avoid unwanted fermentation in the bags.
