Over the past few years we've partnered directly with the Crespos for their energy and driving commitment to innovation. They nicknamed this lot ‘Neque,’ meaning strength, symbolising the fortitude forged within us during the past few challenging years. In doing so, we created a new processing method to take our favourite varietal Sidra to new heights!
What's contrast bath fermentation?
This process began with whole cherries in anaerobic conditions, firstly using warm temperatures for 40 hours, after which we removed 25% of the mucilage before fermenting for a further 80 hours in cool temperatures. Once the Anaerobic process is done, the coffee is dried on African beds for 10 days until the moisture content reached 11.5%. This resulted in incredible juicy cherry notes, and brings out tropical and stone fruit characteristics as it cools.
