These Geisha cherries went through a natural anaerobic fermentation - placed in a ceramic fermentation tank that was buried into the ground for temperature regulation. The team at La Palma y El Tucan captured wild yeast from the farm and inoculated a fermentation with the Geisha cherries lasting 94 hours. After a few hours, the tank environment becomes completely anaerobic and allows certain microorganisms the perfect conditions for fermentation and enzymatic reactions to happen inside of the beans. After fermentation, these cherries were dried on raised beds for 18 days, followed by 67 hours in a controlled guardiola.
Process: Bio-innovation, Natural Anaerobic Fermentation
Screen size: 16/17
Harvesting: Selective Hand
Drying: Raised Beds