#BehindTheScenes: One of the best things about the start of harvest season is experimenting before new crop really starts rolling in -- such as this small batch of dry-fermented coffee.
With this processing method, we use as little water as possible to move coffee cherries through the pulper (the machine that strips the fruit's skins from the seeds). Saving water is good, but there’s a problem: It's hard to control the temperature and speed of fermentation. For example, the pile of fermenting seeds is a lot hotter in the center than on the surface. This results in uneven flavors.
So why mess with this method? When we’ve cupped past experiments, some batches have tempted us with more mouthfeel and sweetness. We’re thinking of ways to maximize those characteristics and minimize inconsistencies. If we get it right, you’ll get to taste it!