The coffee we select is of the Cavery variety and has undergone an anaerobic fermentation process of 60 hours. It is characterized by notes of raspberry ice cream, salted caramel, sweet grapefruit and caramelized almonds. Anaerobic fermentation is a process which involves yeast and bacteria naturally present in the soil, the cherry peel and the environment as well. They metabolize the mucilage sugar and convert it into carbon dioxide and alcohol in the case of yeast, and acids in the case of bacteria. Both yeast and bacteria produce enzymes, alive microorganisms, which help break down available food sources such as the sugars found in mucilage. The coffee seed is not transformed by fermentation, but this process has still a huge impact on it. Managed by the Patre family since 1920, the Ratnagiri Estate has been handed down from grandfather to father and to son. The surrounding area is home to over 48 registered bird populations, monkeys, leopards, wild boars, tigers, mongooses and, sometimes, elephants.
Bag 250 gr