$20.00 – $70.00
Fazenda California is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana.
The Ethiopian process involves pulping the cherries and fermenting them in concrete tanks. The cherries are soaked for a 12 hours ferment before wash and refilling with fresh water. This process is then repeated 4 times.
The last soak is for a duration of 24 hours with the same water before removing the seeds to be dried on raised beds.
These experiments aim to change the perception of a typical ‘Brazil style’ coffee and take advantage of the unique climate Fazenda California is located.
THIS COFFEE WILL BE ROASTED ON 25/9.