Roses

The process begins by selecting cherries with more than 18° Brix, soaking them in water for 2 hours, then fermenting under anaerobic conditions at 18–20 °C for 24 hours. This is followed by 48 hours of carbonic maceration, during which mosto (fermented must) is produced. The mosto is enriched with lactic acid bacteria, grape sugar, rose water, and juice, then used as a starter culture. Cherries are pulped at the red honey stage, and the mucilage-coated coffee is infused with the mixture for 72 hours, followed by circulation for 24 hours. Finally, the coffee is dried indoors—10 days of natural drying, plus 8 days of stabilization with dried fruits.

Cup profile: notes of rose, raspberry, peach, and rosemary—floral and elegant.