This lot started as an experiment when our long term partners from El Salvador, Rodolfo Ruffatti, had a conversation with the Andrade brothers about the cryo fermentation used in the wine industry and the possibility that this same process could be applied to coffee. Curiosity pushed them to try it and the result is such an intense coffee with a clean profile.
The cryo process means that the ripest cherries of this Yellow Icatu lot were fermented in sealed barrels for an impressive 288 hours in a cold environment (9°C). Low temperature increases sugar content, almost doubling the sweetness in the cup. It also allows a slow and controlled fermentation, with all of the boozy, ripe fruits notes and none of the harsh and hallow effects over-fermentation can bring.