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After this first stage
The pulp and mucilage are reintroduced to the fermentation tanks and beans as a culture medium that initiates a second 12hr anaerobic fermentation
and is now in the hands of Hugo Brito
Xiomara del Carmen Marín Gradiz's farm
Maria Kirya
Nafkot Admasu Idido Natural Yirgacheffe Yeast Fermented After this first stageNafkot Admasu owns and operates a 0. 5 hectare farm and processing station, located in Gedicho, Idido, Yirgacheffe, at an elevation of 2150masl where she grows an heirloom cultivar known for its distinct and nuanced flavours. While the coffee is grown organically, Nafkot has made the pragmatic choice to not obtain a formal certificate due to the prohibitively high costs involved. Nafkot does not operate a washing station, so after being meticulously
US$ 225.00
US$ 20.37
US$ 19.19
