Laymoon Twist

This coffee undergoes an innovative experimental processing method. The journey begins with a meticulous harvest where only the ripest cherries—at least 90%—are carefully selected and floated in water to separate out any that are green, overripe, or dried. The selected cherries then undergo a 24-hour oxidation process in food-grade plastic drums, followed by dry pulping to remove the outer skin while preserving the fruit essence. Another round of oxidation takes place for 24 hours to break down the mucilage, after which the beans are washed at 45°C, introducing a thermal shock that enhances their profile. Fermentation then takes center stage, lasting for 62 hours at temperatures below 25°C and guided by specific yeast strains to develop unique flavor notes. Once fermentation is complete, the beans are washed again—this time at 5°C—to halt the microbial activity and lock in the desired characteristics. The coffee is then gently dried over 76 hours at an average of 40°C and stabilized in grain pro-type bags.