Yellow Catucai 48hr Aerobic - Fazenda Samambaia, Brazil

Processing notes from the producer: "This process is very simple and consists of spreading the coffee cherries in thick stacks (30-40cm high) on a patio or raised bed. Hand picking is used to select only ripe cherries at the peak of the mucilage, providing more sugar that will enhance microbial activity. The thickness of the layers slows down the drying ratio because the beans have less contact with the sunlight, this in turn, will increase the fermentation rate. The whole process may take 24 to 58h until the temperature reaches approximately 38oC. Once fermentation is concluded, beans are spread evenly in thin layers again in order to finish drying".