Edinson Argote has become a coffee producer we’ve come to love at Still Coffee. His coffees invite you to slow down—to sit still and really consider the flavors unfolding in the cup.
For this process, pineapple is centrifuged to create a juice, which is then added to mosto containing live yeast.
Process Overview (all steps occur after the coffee is depulped):
Step 1: The coffee is dried to 20% humidity.
Step 2: The coffee is submerged in water heated to 102°F. Sugar, yeast, and pineapple juice are added, and the coffee ferments in open air for three days.
Step 3: After fermentation, the coffee returns to drying for 15–20 days.
