Sitio Maranhão - Experimental Brazil Weight:5kg Ripe cherries were fermented in

Ripe cherries were fermented in closed tanks for 72 hours using Saccharomyces cerevisiae as a starter yeast

the coffee was dried on raised beds for up to three weeks

are breeders looking seriously at its other traits

Led by David Quevedo

Sitio Maranhão - Experimental Brazil Weight:5kg Ripe cherries were fermented inThis naturally processed Yellow Catuai from Stio Maranho has been through a 72 hour fermentation before drying slowly on patios by the farmhouse. The result is a clean, sweet and complex cup that reflects the care behind every step. Picked at peak ripeness, the cherries take a short tractor ride from the fields to the fermentation tanks, then spend several weeks drying in the sun under close watch. Yellow Catuai matures more slowly than red varieties,