Here’s the Gold Washed rundown. Cherries are picked at their optimal sweetness, between 25-26° Brix level. They are then floated and manually sorted, before undergoing an initial anaerobic fermentation of 48 hours. The cherries are then pulped with a small amount of water, leaving the majority of the mucilage intact before undergoing a second anaerobic fermentation process. The pulped cherries are gently washed then slowly dried over an 18 day period on raised beds in greenhouses under fans and UV lights. The final product is an incredibly intense, fizzy coffee with incredible depth of flavour.
All our 250g and 1kg bags are Recyclable. To recycle them, they need to be taken to a soft plastic recycling collection, like ‘Red Cycle’, which is available at leading supermarkets around Australia.