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Producer: Jacob Montero | Origin: Costa Rica - Terrazu
This is a very special process for our Crazy Funk lovers at Bonanza! Jacob used well matured cherries from our prestigious Manzanal lot. After cherries arrived to the Don Eli mill, Jacob placed in the tilted receiving tank and began the open air aerobic fermentation for 24 hours. Next, he moved the whole, intact fruit into large stainless steel tank and allowed then to ferment for 3 days in his shaded processing area. For the drying stage, the parchment gets put out on raised beds and is not moved for the initial 3 days. As the month of drying continues the layer gets thinned out. Shade and frequent movement is used for slow steady drying and homogenous result.
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