F07

About the Process
Double fermentation is a specialized coffee processing method that enhances flavor complexity by utilizing two distinct fermentation stages. Ripe coffee cherries are handpicked to ensure quality. Then Cherries are pulped to remove the outer skin. The beans, still coated in mucilage, are placed in fermentation tanks. This initial fermentation typically lasts 48 to 72 hours, breaking down the mucilage and influencing flavor. The washed beans undergo a second fermentation Tank for another 12 to 24 hr. This stage can last several additional hours allowing for more complex and nuanced flavors to develop. Post-fermentation, beans are dried 12-15 days to reduce moisture, using raised beds. The two fermentation stages allow for the development of rich, layered flavors, often resulting in fruity, floral, or vibrant profiles. Further the washing process helps highlight the coffee's inherent qualities, making it taste brighter and more refined. Double fermentation is favored by specialty coffee producers seeking to create distinctive and high-quality coffee experiences.