Roaster Thoughts
What happens when carbon dioxide meets Baarbara coffee? The Caffeine Baar found out. Ripened coffee cherries are harvested, sorted, and syphoned. Then, they are pulped and fermented with CO2 for a certain number of days, with continuous monitoring of the pH level. Once ready, the fermented pulp is dried on raised beds for a product with bright, winey flavours in every cup.