Sedaqa Olonso Spontaneous Fermentation

This fermenting technique taste like a washed Ethiopian coffee - with louder floral flavors. To make it, the processors at Sedaqa first feed the cherry into a disk-pulper to separate the seeds from the cherry pulp. The coffee is then transported to ferment tanks where, instead of submerging the coffee in water, the coffee is heaped into the tanks dry. This exposes pulpy seeds to a higher concentration of wild yeasts, bacteria & microbes in the air, creating a wilder, more spontaneous fermenting cycle. The coffee is flushed with water and raked through water channels until it runs clear, then taken to dry.