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A few years ago, Sipi site manager Ken began working on small experiments in fermentation and coffee processing. The goal was to elevate coffee quality through processing, creating an interesting and higher-value coffee for export. The first iteration involved placing freshly picked, ripe, red cherries in airtight containers for 5+ days. This oxygen-deprived environment encourages a more efficient metabolization of the fruit by microbes, resulting in a more intense version of the natural process. The second iteration was mostly the same but with the introduction of fresh fruit in the drum. The fruit isn’t intended to impart its specific flavour but serves as a unique food source for the microbes, changing the way they break down and assist in the fermentation process. This year, we have a bag of 5 different spiked lots: honey, passion fruit, jackfruit, mango, and orange. Each is unique in flavour, enhancing different characteristics of the region in which it was grown. At Commonfolk, we enjoy a more subtle anaerobic fermentation process—one that does not go so far that all you can taste is the processing but is enough to intensify a regular natural processing method.
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.
