Thoughtful delivery service

Easy 30 day returns

Certified Reviews

Description

Adrian Lasso Red BourbonAdrians natural processing method is an intricate multi step process that brings out the full flavour of perfectly mature coffee cherries. Only the finest cherries are floated, hand sorted, and selected for this process. They first undergo an 18hr oxidation process at 25C. Then a 16 18C 70hr anaerobic ferment in plastic drums. The cherries are then transferred to flatter tanks, where they spend 28hrs in a hot room maintained between 38 42C. Another

The result of this is a spicy

The cherries are then pulped and undergo a second 20hrs oxidation along with the mucilage

and PVC rakes are used to move it during drying

syrupy body

An 80hr submerged fermentation follows and then finally

Unlike most other anaerobic ferments where oxygen is displaced by the introduction of another gas (usually carbon dioxide from the fermenting fruit or a nitrogen addition)

cherries are dried without heat

Cherries for this lot were grown by smallholder farm members of the Mutheka Farmers Cooperative Society (FCS) in Kenya’s famed Nyeri County and delivered to Kiandu Coffee Factory

Due to the dry climate

and then dried on African drying beds

Here harvest season runs from December to February

After picking and careful sorting

Exchange/Return Notes