Boom.. The Veracruz returns..
This year we have secured the ever popular Veracruz coffee from Colombia. New to this year’s crop is a cold fermentation process that sees the coffee ferment underwater for up to 5 days. Each lot is made up of 5 days harvesting yield. On each of the 5 days, the harvest is added to the tanks, allowing for an accumulative fermentation in refrigerated conditions. This helps maintain correct ph levels, and regulates yeast and bacteria activity. All in all the result is a fruit-filled, dynamic, yet clean cup.
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