Fermentation

controlled anaerobic

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Each harvest is carefully treated with ripe beans just right, to be placed inside tanks with water, which are sealed for a lack of oxygen.

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Here comes the magic

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Coffee pulp (called mucilage) is broken down by yeasts and bacteria, which degrade substrates such as fructose. During the process these compounds are converted into sugars. 

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8O hours of fermentation

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Nothing can go wrong: The temperature should be between 16 and 18 degrees, not one degree more or one degree less.