Fruit Fusion Thermal Shock Natural

This lot undergoes an exceptional cherry selection, using only fully ripe cherries. Floaters are removed to eliminate dry and underdeveloped beans. The cherries are then placed in sealed tanks for 72 hours. Through a thermal shock method, selected tropical-flavor yeasts are introduced, triggering a 90-hour anaerobic fermentation.

After fermentation, the coffee is slow-dried for 27 days until reaching 10–11.5% moisture content. The parchment is then packed in bags and stabilized for 20 days before milling. Tropical fruit infusion, vibrant acidity, juicy sweetness, layered complexity.