Best of Prau - Typica

Best of Prau - Typica undergoes JB Coffee’s double-stage washed fermentation protocol using a triple brewer’s yeast culture. The first stage is a controlled whole-cherry fermentation, where three complementary yeast strains are introduced in calibrated ratios. This encourages sugar metabolism and the development of aromatic precursors while maintaining precise control over microbial activity. After depulping, the parchment enters a second submerged wet fermentation, with temperature, pH, and fermentation time closely monitored.