The production process of Parabolic begins with the harvest of perfectly ripe Geisha cherries measuring 21-24 on the BRIX meter. A second selection is performed before the cherries are stored in hermetically sealed tanks for over 100 hours. CO2 gas is periodically infused inside the tank allowing for a controlled and regulated fermentation.
During this time, while fermenting under a controlled process, the coffee grains slowly absorb the fruit's high notes and aromatic qualities. Through monitoring temperature and PH several times a day, it ensures these variables remain within their curves. After the cherries spend their extended time inside the sealed tanks, the coffees are removed and placed on a three-tiered raised African bed system designed by Jamison.
Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within specific parameters to avoid damage to the coffee. The coffee is consistently agitated throughout the day to allow even drying.
After approximately 20 days in the dry house, the coffee dried to around 11%. It is then bagged in grain-pro and stored in a bodega where temperatures are cool and stable. This reposo or seasoning process is critical to quality control. It allows the coffee's moisture content to be stabilized and equalized. Additionally, coffee absorbs more flavor from its dried fruit or parchment. The coffee is then hulled and sorted by size, density, and color.