YOCO - Rwanda Baho Anaerobic Natural Fermentation 72h Filter 250 g

Origin: Rwanda

Alrirude: 1650-1810 m a.s.l.

Processing: Natural Anaerobic fermentation 72h

Region : Western Region

Variety: Red Bourbon

Cupping score: 87 / 100

ABOUT THE PROCESSING

After receiving the coffee cherries, sorting is carried out to separate the good (red) cherries from unripe ones, overripe beans, and other impurities. Next, in flotation tanks, the good (heavy) cherries are separated from the floaters (lighter ones). After sorting and separating high-quality cherries from low-quality beans, fermentation begins. For the delivered lots, we used dry anaerobic fermentation, which involved placing the beans in plastic barrels, covering them, and storing them in a shaded location. Ensuring proper temperature regulation of the fermentation process for this lot took 72 hours. The fermented berries are collected by hand from the plastic barrels after the fermentation is complete.

Store in a dry and cool place.