The Beer Semi-washed

The Beer is named in honor of Doug from Burial Beer. This process was suggested by him during his visit alongside Methodical Coffee. Doug aimed for a more controlled fermentation, so he recommended fermenting indoors in the drying beds, where the temperature is more stable, and adding the coffee pulp after it has been pulped. This approach would achieve a flavor profile with red fruit notes while maintaining the smoothness and body of a washed coffee. The result is a coffee that ferments for 4 days with both the coffee pulp and natural leachate, producing an exceptionally sweet cup with prominent caramel and red fruit notes.