Cherries are picked at peak ripeness and then placed in sealed tanks for a 48-hour dry anaerobic fermentation, during which wine yeast and fresh blackberries are added. The wine yeast accelerates the breakdown of mucilage and enhances the development of organic acids and aromatic esters, giving the coffee a structured, elegant profile. Meanwhile, the blackberry infusion contributes bold fruit character. After fermentation, the cherries are pulped, washed, and passed through an eco-friendly filtration system, which ensures that all wastewater is naturally purified and safely returned to the environment via vetiver grass beds—demonstrating a strong commitment to sustainability. Drying takes place on raised beds in a temperature-controlled greenhouse (20–38°C), allowing for consistent airflow and moisture reduction. The coffee is carefully dried to a moisture content between 9.5% and 11%, ensuring long-term stability and flavour preservation.

Tastes great as a filter and cold brew. Also a very interesting espresso! Try using a lower dose than you normally would for best results.

"You Should Not Be Doing That" by AMYL AND THE SNIFFERS