Banko Chelchele - Supernatural 74110 and 74112

About This Coffee

The supernaturally processed coffees at the Banko Chelchele station are sorted by hand on arrival, then floated to remove less dense and damaged cherries. In the case of this microlot, fresh cherry is sealed into carbon fiber drums and left to ferment anaerobically (deprived of fresh oxygen) between 7 to 10 full days between 15-18 degrees Celsius. This stage allows the sugars in the fruit to develop far beyond where they would in a traditional natural without the risk of over fermenting. After t