The Funky is a process of allowing a certain degree of controlled fermentation. The name, coined by our good friend from the UK, Stephen Leighton, comes from the strange yet exotic cup profile produced by this method. The varietal might change, but the process is always the same.
We pick the cherries at their optimal ripeness and we then immediately transport the intact cherry to the dry mill. At the dry mill, we lay out the cherries as a thick layer on a plastic tarp. We also do not move the coffee as often (usually we move the coffee 3 to 4 times a day). A thicker layer and not moving the coffee as often will allow the initiation of some degree of fermentation. Sometimes we spray some water on the cherries to help boost the fermentation process.
We maintain the coffee covered on the patio between 24 to 36 hours, always monitoring that the cherries do not ferment completely. One way we monitor it is to taste the cherry/mucilage. We aim to never let it taste like vinegar, which will mean over fermentation. Following the controlled fermentation stage, the coffee is spread out as a thin layer and is moved more often. It will sundry on the patio for 8 days, and then an additional 20-30 days on the African beds until it reaches 12% humidity.
The coffee is then moved into our well ventilated warehouse and allowed to rest for 30 days before it is milled. After milling, the coffee is allowed to rest for an additional 30 days before exportation.