Product Description
Introducing the new “mosto processed coffee”, a delightful fusion of innovation and flavor. The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. Our two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.
Lixiviates are produced during the fermentation of coffee cherries, where the coffee undergoes dehydration, resulting in the generation of a liquid by-product. This by-product contains a higher concentration of microorganisms that develop flavors during fermentation.
