These are innovative ways of processing coffee, including but not limited to the following:
Yeast Inoculated Fermentation: it has long been known in wine that if you choose a specific yeast strand to take over during the fermentation process, you develop specific desirable flavors and mouthfeel. In our yeast inoculated coffee fermentation we enhance the innate qualities of the coffee beans bringing forward favorable attributes that increase the aromatics, flavor and mouthfeel of our coffees in a precise way. Once the pulp has been removed, the coffee is placed in a tank with the mucilage still on the bean, and specific yeast strands are added for specific amounts of time depending on the desired outcome.
Anaerobic fermentation/Carbonic Maceration: We remove the oxygen from a sealed tank and fill with CO2. The coffee ferments more slowly in a tightly sealed high pressure environment and produces fruit forward flavors. This can be done either with the whole cherry or with pulped coffee.