Manuel Domingo - Steeped

Manuel uses a processing routine with a double soak, similar to that seen in Kenya. Coffee is first floated to remove foreign matter and low density cherries before de-pulping. The coffee is then fermented for 24 hours in open tanks before being thoroughly washed. In a similar step to many large processing stations in East Africa, the coffee is then soaked in clean water for a further 24 hours. This stabilises and equalises moisture content, and allows for a further sorting for lower density and defective coffee. This leads to a very clean and dense cup, where the profile has been somewhat softened, here reminiscent of very ripe strawberries and sweet and creamy milk chocolate.