Hatch - El Placer 'Red Fruit' Decaf

This particular coffee has undergone a full gamut of processing culminating into an incredible coffee to showcase the possibilities of careful and thoughtfully executed processing. The coffee is first fermented in whole cherry with a wine yeast inoculation. It is then pulped for a CO2 injected red honey co-fermentation with dried fruits, strawberries and glucose. The coffee is then carefully dried under canopy before stabilising in grainpro bags. Finally it undergoes decaffination via the EA or ‘sugarcane’ method by Descafecol.