SLN 9 CIMA Anaerobic Fermentation (Light-Med Profile)

3 SERIES - RARE VARIETAL LOTS | 3.6 - SLN 9 CIMA ANAEROBIC FERMENTATION 

Orange shrub, Raspberry with sparkling acidity.

Ideal as filter. 

Suitable for all Brew Methods.

Roaster thoughts :
A yeast fermented lot is a complex roast profile to create. Often while roasting there are high chances of charring the bean leading to uneven roast. Keeping that in mind we have roasted this lot at a low drum speed and careful heat transfer. This particular Lot was first profiled by us on a sample roaster bullet and then again sample roasted on a probat too. Collected samples were then cupped to confirm that the replication was achieved. Post that 6 more sample roasts were done before we cupped them all and finalized a profile that shined through. 

About the Process:

Ripe purple cherries with a brix of 22 and above were selected, floats were removed and the washed cherries were inoculated with lalcafe Cima yeast  in barrels the barrels were sealed airtight. The anaerobic fermentation was done in a cool shaded area for 72 hrs during which we constantly monitored the temperature as well as PH never allowing it to drop below 4. After 72 hrs the cherries are removed and put on trays  and kept under shade nets for drying . The entire drying process takes between 17-22 days. The cherries are then packed in bags and allowed to rest for 60 days before processing.