Pinkies Out - Banana

Edwin is a life-long coffee grower, a trained agronomist, instructor, consultant, Q-Grader and Cup of Excellence judge. His coffees represent an intense pursuit of flavor based upon knowledge, experience and years of trial and error. 

Every step of processing this coffee is done with thorough care and attention to detail. The cherries are harvested only at a specified sugar content. The cherries are cleaned, sorted, then anaerobically fermented for 24 hours at a specific temperature. Then the pulped cherries ferment to black honey level in a carbon dioxide environment for 48 hours, while the juice (mossto) drains off into sealed vats. The pH level and sugar content of the mossto is measured and controlled. Dried banana and a curated yeast culture are added to the mossto which recirculates through the fermenting cherries. This recirculation lasts for 72 hours. The coffee is then carefully dried and packaged for export. All this hard work results in a vibrant, complex and delightfully sweet cup.