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New coffee cherry focused fermentation formulas are developed by studying tartaric acids and the interaction with the cherry and grain during fermentation
Region Meru
Producer Coffea Circulor (Ivica Cvetanovski & Macho)
Calibrate milling parameters primarily on our baseline fermentation where the grain needs attention to resting time in the dried cherry before de-hulling
it is mainly as described the result and effect of underpaid coffee producers
KENYA Coffea Circulor Origo Isolated SL28 Natural Hypoxia NHX Weight:250g (Customer Expectancy Price) New coffee cherry focused fermentationAn original, conscious and responsible research and circular production. Exclusively researched, grown, harvested, sorted, fermented, dried, transported, roasted and distributed by Coffea Circulor. Sustained by internal funding by utilizing our True Development Cost initiative rendering a unique, fully accountable and complete production cycle. Transparency in all sub production phases as we originally envisioned it in early 2000s an authentic
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