The coffee fruit has sugars in its pulp that can undergo fermentation. This fermentation process can be done in a controlled manner, analyzing the time, temperature, pH and the conditions of the environment. In coffee fermentation, sugars are broken and produce acids that generate great complexity to the beans. Anaerobic fermentation is a type of fermentation where natural coffee ( with a shell ) is stored in closed tanks and without the presence of oxygen. Owl is the result of more than 20 fermentation tests carried out at the farm. The final formula is a combination of time, temperature, coffee variety and ambient conditions.
Tamarind
Yuzu
Magnolia
Pineapple
Green Grape
Lime
Type
Single Origin
Origin
State of Minas Gerais, Brazil
Roast
Medium-Light
Species
Arabica
Varieties
Yellow Catuai
Process
Anaerobic Fermentation
Altitude
800-1100m
Producer
Felype Hastenreiter
Farm
Fazenda Hastenreiter