Coffee Sun - Fruit Punch Co-Ferment

Highlights

“Ombligon from Franky Hoyos' Finca El Encanto at 1,650 masl, processed by Knowwhere Coffee as an Advanced Washed thermal-shock co-ferment. Cherries are picked at 22-28 Brix, given a 35-hour oxidative fermentation, washed and depulped, then fermented 15 hours in open 210-litre drums before a 35C thermal shock opens the bean pores for lemon and peach yeast inoculation. A 35-hour sealed submerged fermentation follows, then a 12-hour solar pre-dry and 40 hours of mechanical drying to lock in the tropical profile.”