Panama CCD Geisha N14 Intrinsic Cherry
|TASTE NOTE REFERENCE||Blueberry - Cherries - Red Apple - Apricot|
WHAT IS INTRINSIC CHERRY PROCESS?
Here we ferment the cherry in the very same bags they come in. It is in this way our process maintains the essence of each micro-lot. The bacteria and yeast strains are unique and vary in each batch, and by involving them in the fermentation, we let the essence of the cherry shine. We open the fermentation environment to the air and allow nature to guide the temperature - which averages at 30° celcius. In this case we just keep an eye out to keep temperatures below 45° celsius, to prevent the cherries from overheating. We keep the fermentation times between 12 and 72 hours, because the soaring temperatures of our natural environment result in drastic changes of the cherry cell structure, and rapid embryo death, completely changing the cup profile.
**Roast Date : Order to Roast**
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