A process designed to enhance bright acidity, fruity complexity, and a structured, juicy body.
Carefully selected ripe cherries undergo a 48h fermentation with Geisha yeast must under controlled conditions, with optional natural sugars to boost flavor development. After pulping (no water), the coffee goes through a second 24h fermentation, maintaining mucilage for added complexity.
Drying is slow and controlled on raised beds, without washing, allowing the mucilage to caramelize and intensify sweetness. The coffee is then stabilized to 12% moisture and rested for 30 days before export.
Cup profile: vibrant acidity, juicy body, with tropical fruit, honey, sweet spices, and floral notes.
