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In the 2019 competition, Natural Coffee scored 95.25, while its washed coffee scored 95, setting a new record in both categories. The previous record was set by Elida Real Estate a year ago.
In order to reach the highest record for natural coffee, the Ramastus family fermented coffee by anaerobic slow drying (ASD) before natural processing.
Wilford and his team fermented the coffee in an oxygen-free tank for five days, then slowly dried the coffee over a period of five weeks.
"most coffees dry in two to three weeks. We make sure the coffee is dried for a long time and be careful to make sure it tastes clean, "Wilford Lamastus Jr told the Global Coffee report."
"[combined with anaerobic fermentation, slow drying] from less than 1700 meters above sea level or from non-geisha varieties of coffee, created a new taste, changed the cup, created a strong wine and wine flavor, as well as some cocoa flavor. But in coffee at high altitudes, it doesn't change much. There is an elegant and subtle taste of red wine, or cherry wine, that helps increase the complexity of the coffee without losing a variety of flavors. In other words, it is still a clean geisha. "
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