Processed using a unique fermentation method with red fruit juices and a touch of liquor, enhancing the coffee’s natural sweetness and high Brix levels to develop a rich and nuanced profile.
Processing Method: Microorganism Selection: Cultivation of lactobacillus and saccharomyces cerevisiae. Mother Culture Preparation: Blend of microorganisms with red fruit juices and liquor. Fermentation: Coffee cherries are fermented with the mother culture for 190 hours. Finalization: Ensuring Brix levels stay above 6 and pH remains above 4 to highlight fruit notes without altering the coffee's base flavor.
El Edén farm, managed by the Sánchez family, is located in the Samaria district of Palestina at 1500 m.a.s.l. The farm benefits from excellent environmental conditions, including over 8 hours of daylight and annual rainfall between 1800-2000 mm. These conditions support year-round flowering and fruiting, producing unique sensory profiles
