The crimson red- ripe red coffee berries are selectively hand-picked from our best block with predominant Sln 795 and Catuai variety of Arabica Coffee. The coffee cherries are inoculated with the culture isolate obtained from Grandmother’s Mulled wine recipe along with an isolate from semi dried cascara from the pulp of Catuai varietal of Arabica coffee. The ripe coffee cherries are left to ferment for 72 hours under anaerobic conditions in a cool dry place with temperature and humidity being monitored at regular intervals. The coffee cherries after fermentation are placed under aerobic conditions in a heap for 8hrs after which they are transferred to raised beds for uniform slow drying.
