All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. After that, he introduces his own recipes of microorganisms into the fermentation process based on a organic compound analysis done on the the cherry contents. He then controls the level of fermentation by keeping track of temperature, PH, pressure and other environment variables.
To this point, it’s important to state that certain flavor compounds found in the coffee have not been added, rather they are intentionally formed during the fermentation process using the compounds already present in the beans.
