Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment Experience:JUST A BAG followed by a 38-hour closed-tank

followed by a 38-hour closed-tank fermentation in water with a tartaric acid solution at 35°C

preserving their vibrant and nuanced character

before a final 24-hour fermentation

a multi-stage fermentation protocol designed around temperature control

and the beans move directly into solar drying for 8 days at 38°C

Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment Experience:JUST A BAG followed by a 38-hour closed-tankThis Purple Caturra is processed using Rodrigo Sanchezs Tamarindo Cul Co Ferment Washed method, a co fermentation built around isolated microorganisms and a fruit based mother culture. Specific strains of Lactobacillus and Saccharomyces cerevisiae Bakers Brew Yeast are first pre cultivated, then transferred into a new medium containing selected yellow fruits, mango, pineapple, and passion fruit with a small addition of red fruits and sweeteners such