Tapkolu Natural
Tapkolu Natural
From one of our newly planted plots, this Ruiru 11 lot reflects Tapkolu’s natural intensity and
altitude. After cherry selection and flotation, fermentation was carried out in sealed barrels for 120 hours using a low yeast inoculation of 2g per 150kg. The aim was not to dominate but to guide the fermentation in a controlled, consistent way — refining the bold character already present.
Barrels were rolled twice daily, and drying followed on raised beds over 2–3 weeks. The resulting profile is bold yet clean, with tropical fruit notes — a structured and expressive coffee shaped by its environment and thoughtful processing.
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