Currently featured at Seth Taylor Coffee in Toronto, Ontario.
These Red Bourbon cherries went through a natural anaerobic fermentation - placed in a stainless-steel fermentation tank equipped with an airlock valve - this system allows oxygen to get out of the tank but stops anything from getting inside. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. 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.
The cherries are then fully pulped and fermented a second time. This second fermentation is a more traditional aerobic fermentation in ceramic tiled tanks. High complexity is the result of this double fermentation technique.
Varietal: Daterra’s Red Bourbon
Process: Natural Anaerobic Fermentation, followed by an Aerobic Fermentation
Screen size: 15/16/17
Harvesting: Selective Mechanical
Drying: Raised Beds