Two Fermentation Stages. One Distinctive Character.
The double fermentation process is designed to produce a cleaner, sweeter, and more layered Robusta while preserving its signature body.
Two Fermentation Stages.One Distinctive Character.
The double fermentation process is designed to produce a cleaner, sweeter, and more layered Robusta while preserving its signature body.
- 1
Harvest & Sorting
Hand-pick ripe red cherries and sort out green, damaged, or defective fruit.
- 2
First Fermentation
24–36 hours
Whole red cherries ferment in sealed vessels to build fruit aroma and complexity.
- 3
Pulping
The skin and pulp are removed. Heavily defective beans are separated out.
- 4
Second Fermentation
24–48 hours
Mucilage-coated beans ferment again to raise natural sweetness and cup cleanliness.
- 5
Washing
Wash until the mucilage is gone; float-sort to remove abnormal or floating beans.
- 6
Drying
Dry slowly on raised beds down to 10–12% moisture.
- 7
Resting & Sorting
2–4 weeks
Rest under stable conditions to settle the flavor before storage or roasting.
Estimated Yield from 1 KG of Red Cherries
Producing 1 kg of double-fermented Robusta green bean takes roughly 5–6 kg of ripe red cherries. Yield ±16–21%.
- Initial red cherries
- 1,000 g
- After cherry sorting
- 850–950 g
- After pulping & fermentation
- ±450–550 g
- After washing
- ±400–500 g
- After drying (10–12% moisture)
- ±180–230 g
- After hulling & sorting (green bean)
- ±160–210 g
