Process
HONEY PROCESS
In this process coffee fruits is pulped using minimal volume of water in order to ensure the maximum mucilage to be present in the coffee beans. We do two types of honey
Black Honey
in this process after pulping we move the beans to the fermentation tank and it is fermented for 17 hours in anaerobic conditions then we dry the coffees under 75% shaded raised beds.
Lactic Fermented Honey
In this process we move the coffee fruits to the fermentation tank where it is carefully monitor and control temperature, pH levels and oxygen to achieve the right conditions for lactobacillus to flourish and dominate the fermentation.
