Malaysia Sabah Ranau [Tapai]

As Sabarica founder Jackz Lee continues to work tirelessly to improve coffee plantation and production in the area, his efforts are apparent with the crops — the coffee just keeps getting better. This particular lot is a fine example of innovative processing. Tapai yeast is ground into a fine, powdery form and sprinkled evenly over the harvested cherries. Then, the coffee cherries are transferred into a fermentation tank, where fermentation takes place at a controlled temperature of 16 - 25 °C indoors for 5 days. After fermentation, the cherries are dried for 2 – 4 weeks, depending on weather condition. Once the cherries reach a moisture content of 10 – 13%, they are placed in bags and stored indoors at a stable temperature until they are ready to be hulled and sorted for orders. Note: only tapai yeast is used in the processing, not tapai itself — no alcohol is involved in the process.