The cherries are tanked for an extended period in excess of 50 hours with constant monitoring and cataloging of both PH and temperature. It is critically important strict parameters are maintained otherwise the coffee may fall outside the set parameters and develop unwanted or “off” flavors. Periodic infusions are administered to ensure the tank remains stable and the fermentation kept within acceptable limits.
Ambient temperatures are monitored and controlled to ensure linearity throughout the processing. After the required time inside Nitrogen infused tanks, the coffee is removed and placed on shaded, raised, African beds. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters.
After approximately 20 days and the coffee has been dried to approximately 11%, it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah's quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from its shell or parchment. After the requisite rest the coffee is hulled, and sorted by size, density, and color.
Whole, very ripe Geisha cherries are deposited in hermetic tanks for extended periods exceeding 100 hrs in cool ambient temperatures. Nitrogen is periodically infused into the tanks to remove any residual oxygen. Internal, and external temperatures as well as PH are monitored several times a day to ensure consistency. Cherries are then slowly and consistently dried on raised African beds for up to 30 days.