Why is coffee fermented?
Our coffee is fermented to stand out its natural flavors (chocolate, sweetness, acidity, and bitterness) as well as its body, aroma, scent, and aftertaste. Fermenting coffee consists of separating the viscous mucilage that covers the parchment through the enzymes action. Beans are kept in fermentation containers between 12 and 16 hours depending on the environment temperature, the thickness of the mucilage and the enzymes used. At the end of the process, the texture of the parchment is not viscous anymore, but similar to a pebble.
