To expose the coffee fruit evenly in the exposure field, and use the energy of the sun to reduce the internal water content of the coffee beans to 10-14%. This is a process of using the sun to naturally ripen the coffee bean fruit. In the process of exposure, it needs to be turned several times a day to avoid the possibility of the coffee fruit being over-sun, which will deteriorate the flavor of the coffee.
The coffee beans themselves have a strong flavor, a high level mellow, and will exude sweetness.
The anaerobic fermentation process is a treatment method that imitates red wine. The main process is to inject coffee beans in a closed container and inject carbon dioxide to expel oxygen to slow down the decomposition rate of sugar in coffee pectin, and prolong the fermentation time. This process develops better sweetness and more balanced flavor.
Mellow, bright winy, low acidity, clear sweetness