The first day’s picking is de-pulped and added to a large fermentation tank, beginning to ferment before the next day’s picking is added. This extra dose of de-pulped coffee is mixed into the tank, adding new fuel for the fermentation in the form of sugary mucilage.
The coffee begins to ferment quite quickly at this point, so depending on conditions, the coffee is only fermented for 1-2 more days before being dried. Very minimal washing is used, keeping the mucilage on the seeds in order to continue influencing the cup during drying.
This all results in a sweet and jammy cup, with notes of stewed raspberry, cocoa and brown sugar in the cup.