Firehun manages SNAP’s Danche site and is a special-process Guru. This year, his favorite experiment combined several methods for getting the fruit to break down and develop aromatics which would penetrate the coffee bean. The process was as follows:
-2 days sun dried (coffee cherries)
-put into tank, water-quenched to rehydrate (“Hydro”)
-closed lid, ferment anaerobically 2 days
-open lid, allow to continue fermentation 2 more days
-depulp fermented cherries, dry without removing mucilage (“Honey” process)
Firehun manages SNAP’s Danche site and is a special-process Guru. This year, his favorite experiment combined several methods for getting the fruit to break down and develop aromatics which would penetrate the coffee bean. The process was as follows:
-2 days sun dried (coffee cherries)
-put into tank, water-quenched to rehydrate (“Hydro”)
-closed lid, ferment anaerobically 2 days
-open lid, allow to continue fermentation 2 more days
-depulp fermented cherries, dry without removing mucilage (“Honey” process)
