This coffee showases the rare Yirgacheffe verietal, grown outside it's Ethiopian homeland.
Once this lot is harvested at peak ripeness, the cherries are fermented for 72 hours, during which the coffee cherries remain intact. The fermentation is monitored until the reach a target of PH 4.0 and 8° BRIX. Through this fermentation, the sugars with the fruit metabolize gradually to intensify the sweetness.
The whole cherries are moved to the drying stage, where they are dried as a natural. The drying stage takes place in the Bayter's state-of-the-art nuna dryer (mechanical dryer where 35° C air is blown through the coffee). After drying the coffee is stablized in a dark room in GrainPro bags for 10-20 days before shipping.
