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then fermented in water for 12–48 hours to break down the mucilage
and this lot went on to be hand-sorted before pulping
This naturally processed Yellow Catuai from Sítio Maranhão has been through a 72-hour fermentation before drying slowly on patios by the farmhouse
not as a replacement for one
DiFluid AirWave - Roast Smoke Eliminator South Sudan then fermented in water forRoasting indoors means smoke and smoke means unhappy lungs, lingering odours, and neighbours who notice. The AirWave tackles it at the source: a catalytic purifier that breaks down smoke, odour molecules, and VOCs from your roaster's exhaust, converting them to CO and water vapour. At its core is DiFluid's NovaCat catalyst, which activates at just 200C and removes up to 99. 9% of VOCs and fine particles in third party lab testing. It's most effective
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