Cherry

The process starts by selecting cherries with over 18° Brix, soaking them in water for 2 hours, then fermenting under anaerobic conditions at 18–22 °C for 24 hours. Afterward, a 120-hour carbonic maceration is carried out, during which mosto (fermented must) is created. This mosto is enriched with yeast cultures and fresh raspberries. The starter mosto is cycled five times over 24-hour intervals at 18 °C. Finally, the coffee is dried for 10 days in a controlled indoor environment, followed by another 10 days of stabilization with the dried fruit.

Cup profile: notes of cherry, raspberry, chocolate, and churros—rich and indulgent.

Suitable for filter and espresso.

Package content: 200g whole beans