anaerobic fermentation process, which means the depulped coffee was fermented in an airtight tank with its own honey water. Temperature, brix, pH, time, and pressure are carefully controlled to enhance the coffee’s flavors during the fermentation process. The results in the cup speak to the brilliant method.”

The Fellow team is headed to the in Boston this week. Follow along on to get the inside scoop on the World Barista Championships and World Brewers Cup!

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