Brazil - Cold Soul
Luiz and Flavia Saldanha
After harvest, these coffee cherries go through a 24 hour controlled fermentation when the beans are submerged and inoculated with a special yeast and cold wine. The yeast is selected to control the microbial activity during the fermentation, enhancing the brightness, viscosity and acidity in the cup. The coffee is carefully monitored and regulated by keeping a concise reading of the coffee's PH and sugar levels through BRIX meters.