Limitless starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks with a yeast strain added into the tank to enhace aromatics, acidity, and inherent flavor attributes within the coffee. The cherries marinade in this yeast bath for more than 50 hrs allowing the yeast to consume a large portion of the fruit within the cherries.
After the cherries spend their required time inside the tanks, the coffee is removed and placed on a three tiered, raised, African bed system designed by Jamison. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters. The coffee is consistently agitated throughout the day to a allow even drying within the grain and to prevent any possibility of a mold bloom.
After approximately 20 days and the coffee has been dried to approximately 11%, it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah's quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorbtion of more flavor from it's shell or parchment. After the requisite rest the coffee is hulled, and sorted by size, density, and color.