Simon Brown + Merlith Cruz - Heirloom

Simon Brown + Merlith Cruz - Heirloom plays a major role in its flavour profile. After harvesting, the cherries were rinsed with cool spring water to reduce microbial activity before being placed, with the skin intact, into a sealed bioreactor. Inside the tank, Simon and Merlith could carefully control variables such as pressure, pH, temperature, and agitation. They then added “mosto,” a fermented coffee cherry liquid from another batch, which acted as a sugar-rich starter culture to guide fermentation with specific beneficial microorganisms.