Black & White La Palma y El Tucan - Lactic Sidra

Black & White’s description:

This unique process was developed by one of La Palma's own, Sebastian Villamizar, who was inspired by traditional wine fermentation methods. The Bioinnovation process begins when clay pots are buried in the forest floor to control fermentation temperature. Inside, perfectly ripe coffee cherries are mixed with a microbial-rich compost that is made at La Palma and serves as an organic and biodiverse fermentation substrate. The coffee cherries in this lot underwent anaerobic fermentation in those claypots for 107 hours before being removed to an aerobic environment for mucilage oxidation, which lasts 36 hours. After being thoroughly rinsed, the coffee is spread out to dry on raised beds for about 31 days, or until a moisture content of 10% is achieved.