Ipa Guariroba

In this coffee, the cherries are soaked in water for 1 hour with a hydraulic selection. First, the cherries are placed in carbonic maceration for 72 hours with alcoholic mossto (alcoholic fermentation). The fermented cherries are then crushed and a second carbonic maceration begins for another 72 hours with new moss. This Mossto was inoculated with Galaxy Hops and recirculated every 24 hours. The coffee is sun-dried on African beds for 25 days until the moisture content reaches 10.5%