Once the cherries are picked, they are placed in an air tight bag for 72 hours to ferment. After 72 hours, the cherries are removed and then depulped with the mucilage left intact (red honey) around the beans. The beans (with the mucilage) are again placed into a bag for 72 hours to ferment. After the second fermentation, the beans are dried in a controlled environment.
A double fermentation anaerobic process usually makes a coffee taste more intense, complex & fruit driven. The low oxygen environment shifts microbial activity, which can increase compounds like esters & organic acids that can drive aroma & flavour.
