Chelchele

Similar to the anaerobic pineapple ferment we just ran out of, also produced by EDN, this coffee is the same beat for beat with the exception of switching out the pineapple for lemongrass. For this lot ripe cherries are placed into a sealed, oxygen-free fermentation tank along with lemongrass for 5-10 days before being dried on raised beds. We spoke about pineapple functioning as an accelerant for fermentation, and the knockon effects that has on the processing and finished product. Studies on the different effects of pineapple in this instance are varied and quite interesting, but for lemongrass the scope is much more narrow. At this point we can say studies suggest that lemongrass helps to lower pH, and prevent negative bacterias and molds from developing. But in a more concrete sense the jury is still out. What we can say with certainty is that it is tasty :)