Savage Coffees Vivid starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection, the cherries are deposited into a hermetically sealed tank for an extended period exceeding 50 hours. The coffee is constantly monitored and data cataloged. PH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in the processing as well, with periodic infusions ensuring the fermentation process is controlled.
After the required time inside the CO2 infused tanks, the cherries are removed. The cherries are then milled and de-fruited, rinsed in fresh water, then placed on a shaded, 3 tiered, raised African bed system designed by Jamison. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment thus exposing the delicate grain to oxidation and damage. Temperatures, heat, and humidity are strictly controlled inside the dry houses and are maintained within certain parameters.