Razz Punch

The process begins with the harvest of the ripest cherries. These are floated to ensure the best quality and disinfected to reduce the microbial load. The cherries are then left in sealed tanks with an exhaust valve for 48 hours.

The coffee is then pulped, and the mucilage is preserved for the next stage of the process, where it is again placed in sealed tanks for 88 to 90 hours. During this phase, lactic acid bacteria are inoculated and immersion fermentation takes place (which brings out the coffee’s best attributes and enhances its notes).

The pH and Brix levels are monitored, allowing for standardization of coffee quality and processing. The coffee is then washed with room-temperature water and slowly dried for 12 to 20 days (an average of 15) on African beds.

Filter Recipe
Grind size | Medium
Ratio | 1:15
Dose | 15g
Water volume | 250g
Temperature | 90°C
Brew time | 2:30 Minutes
Number of Pours | 3

Espresso Recipe
Pressure | 9 Bar
Temperature | 90° /91°C
Dose | 18g
Yield | 38g
Time | 26 sec

This coffee has been roasted for all filter and espresso brew methods. To find the method that suits your taste, check out our Brew Guides.