1. AEROBIC FERMENTATION PROCESS
1. AEROBIC FERMENTATION PROCESS
1. AEROBIC FERMENTATION PROCESS
1. AEROBIC FERMENTATION PROCESS

1. AEROBIC FERMENTATION PROCESS

R 380.00
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Low stock: 10 left

Process Steps:

1.     After pulping, coffee is placed in open-air tanks

2.     Fermentation with exposure to oxygen (12–48 hours)

3.     Washed or dried depending on next stage

 

Moisture Level: 10–12%

Grade: Rwanda grades by screen size and defects (Grades A1–A4)

·       A1: Top specialty

·       A2: Commercial specialty

·       A3–A4: Other type of consumption


Uniqueness:

·       Controlled microbial activity

·       Enhances complexity

·       Distinct flavor profiles: stone fruit, spiced tea, cocoa

·       Requires strict timing and hygiene

Grade: A1 Top Speciality
Weight: 1kg
Product Details

Our Wagyu Boerewors is crafted from premium South African Wagyu, delivering a rich, buttery flavour with exceptional juiciness. Each coil is blended with a balanced mix of spices to highlight the natural marbling and depth of the beef, no fillers, just quality.

SERVING SUGGESTIONS

Perfect for braais, Sunday lunches, or hearty weeknight meals. Enjoy it on the grill, in a cast iron pan, or even stirred into stews for extra richness. Let the natural Wagyu fat caramelise for best results.

INGREDIENTS

100% Wagyu beef, natural casings, and a signature blend of premium spices. No artificial binders, no fillers, no added MSG, just clean, high-quality flavour.
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