Cherries are floated to remove impurities
and ensure uniformity, preparing them for
controlled fermentation.
The cherries are placed in sealed
anaerobictanks equipped with air traps.
Over a fermentation period of 72 to 96
hours, yeast and lactic acid bacteria thrive in
this oxygen-free environment. This process
breaks down sugars and creates distinct
flavor profiles.
After fermentation, the cherries are carefully
transferred to drying areas. Slow, controlled
drying locks in the developed flavors,
preserving the coffee’s unique chara
Selection
