Hybrid: Natural CM, Washed Finished
The Vivid process begins with harvesting perfectly ripe Geisha cherries, measuring 21–24 on the Brix scale. These cherries undergo a second, careful selection before processing. They're then placed in a hermetically sealed tank for over 50 hours. Throughout this period, the coffee is constantly monitored, with data meticulously catalogued. pH, temperature, and CO2 levels are the primary factors observed. Ambient temperatures are also controlled to ensure consistency, with periodic infusions maintaining a controlled fermentation process.
After the CO2 infusion period, the cherries are removed from the tanks. They're then milled, de-fruited, and rinsed in fresh water before being placed on Jamison's custom-designed, shaded, three-tiered, raised African bed system. Direct sunlight is avoided to prevent parchment cracking, which could expose the delicate bean to oxidation and damage. Inside the dry houses, temperature, heat, and humidity are strictly controlled within specific parameters.
Once the coffee has dried to approximately 11% moisture content, it's bagged in GrainPro and stored in a bodega with cool, stable temperatures. This crucial seasoning process allows the coffee to settle, equalise its moisture content, and absorb more flavour from its parchment shell. After this requisite rest, the coffee is hulled and sorted by size, density, colour, and shape.
