Fermentation diaries 2021 vol.1
As part of our commitment to trying new things, we're beginning our journey into the wonderful world of coffee fermentations. This is just the experimental stage, trying out different processes and fruits to blend in, but we couldn't hold our excitement and tell you guys about it!
The test subjects were perfectly picked by our highly trained coffee pickers.
A sorting process took place to ensure the berries are of equal size and fermentation times don't vary between them.
We then washed the berries to remove undesirable bacteria and float out defects.
Test subject #1 will be our control and is just a simple anaerobic fermentation.
Test subject #2 will be infused with honeydew melon.
The berries and fruit are submerged in water to allow an even and desirable bacterial contamination that will breakdown mucilage and create pectinase enzymes, acids and alcohols. This process is replicated in subsequent fruit fermentations.
Test subject #3 will be infused with ripe mango.
Test subject #4 will be infused with papaya.
Test subject #5 will be infused with cinnamon.
Godspeed test subjects! See you in a couple days!
M.
