Finca La Riviera

Description

This Bourbon Sidra Washed Sakura from La Riviera uses a highly controlled, fruit-driven fermentation. Ripe cherries undergo a 48-hour oxidation, while starter cultures activate with fresh pineapple, peach, and blackberry. After depulping, the coffee enters a bioreactor where it ferments for 48 hours with the pineapple peach culture. Blackberry must, its distilled oils and alcohol, additional starter cultures, and panela are then added, and the tank is sealed under nitrogen for 24 hours to finish the process. The coffee is washed and dried for 10 days in sun before finishing in a dehumidification room, reaching 11% humidity and stabilizing 30 days before milling. The result is a vibrant, fruit-layered washed profile with remarkable clarity.

Text from Luminous Coffee's listing.