Yeast Inoculation is a relatively new processing technique utilizing our oldest partner in fermentation. Studies presented in the Internation Journal of Food Microbiology showed that yeast incoluation techniques can lead to increased complexity and sweetness, and in particular high malic and citric acid concentrations.
-Fresh red cherries are depulped and placed in fermentation tanks -The fermentation tank is filled to the parchment level with water -1gram of yeast / KG of cherries is applied in the fermentation tank -Fermentation tank is then closed off with sheetings, and parchment coffee inoculated with yeast is left to ferment for 84 hours -Parchment is then washed and graded + laid out on drying tables until it reaches 10.5% humidity
In total, KBS services over 3500 individual farmers spread across the 18 surrounding hills.
Producer: Kibingo Station Region: Kayanza Variety: Red Bourbon Process: Washed, Yeast Inoculated Elevation: 1900m Harvest: 2023 Importer: Collaborative Coffee Source
Contract Price: $5.50/LB
Tasting Notes:Aromatics of peach and oolong tea precede sparkling yellow citrus acidity, sweetness like fig newton, and dry white wine finish.
