Lot 19 · Extended Fermentation · Cold Dry · Micro-Lot
Our flagship lot. A controlled, sensor-monitored fermentation followed by a slow sixteen-day cold dry, engineered to develop the most complex Robusta we've produced, our highest-scoring cup.
The Process
After hand-selected harvest and double-float sorting, cherries enter controlled fermentation at 16°C. pH, temperature, and time are logged continuously by our sensor stack, and the tank is cut at a pH of 4.3 to 4.5, the window our cupping data identifies as optimal.
Once fermentation reaches that target, the beans move to a cold dehumidification chamber for a slow, roughly sixteen-day dry. Cold-drying, gentler and more energy-intensive than patio or bed, preserves the volatile aromatics that aggressive drying boils off.
The outcome is a creamy, low-bitter, high-sweet cup with a fruited chocolate character, evaluated under SCA protocol as our highest-scoring lot.
Lot Spec Sheet
Cupping Profile
Chocolate and molasses, with cream and a fruity lift.
Dark chocolate and molasses, balanced and clean.
Creamy, full body.
Persistent and sweet, with low bitterness.
"Our highest-scoring lot. A creamy, low-bitter, high-sweet cup with a fruited chocolate character. Lab-evaluated under SCA protocol by a Q-grader."