This coffee, just like the winning Cup of excellence lot we had this year from Jose, was harvested during a Full Moon, which maximises sugar content in the cherry. The cherries go immediately to the wet mill to be processed.
There is a 72 hours oxidation period with and to have an even microbial process, Jose and team used a strain of yeast called Sacharomyces Cereviceae. Using a commercial strain of yeast ads costs and not every farmer can afford this, but it brings stability and most importantly repeatability to the process.
The coffee then dries 3 days in full sun, and after that 25 day on raised African beds.
The coffee needs a 10 days stabilization period to bring the humidity content down before export.