Forest Brew - SLOP MAG X ELSEWHERE

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£17.00

Process: Volcanic Fermentation (72h; 50% overripe cherries)

To develop this coffee's distinctive character, the cherries undergo a carefully managed 72-hour fermentation. Small lots are piled into covered mounds (like a volcano) and inoculated with Saccharomyces cerevisiae yeast, encouraging a controlled fermentation that enhances sweetness, texture and clarity in the cup.

Around half of the lot consists of overripe cherries: fruit that has begun to naturally dry while still attached to the tree. In many cases these cherries would be separated out, but when handled with care they can contribute remarkable depth and sweetness. This also assists with waste reduction and ensures a larger usable yield. Combined with the volcanic fermentation approach, they help create a coffee that's creamy and expressive, with delicate acidity and a lingering caramel-like finish