Step 1 — Selection of Ripe Cherries
Careful hand selection ensures optimal sugar content and uniform fermentation.
Step 2 — Oxidation (70 hours)
Whole cherries rest in bags for 70 hours, initiating aromatic precursors and sweetness development.
Step 3 — Repulping
The coffee is repulped to prepare for controlled fermentation.
Step 4 — Anaerobic Fermentation (60 hours)
Fermentation occurs in 210 L tanks, building fruit definition and candy-like aromatics.
Step 5 — Thermal Shock
A thermal shock stabilizes fermentation outcomes and refines clarity.
Step 6 — Yeast Inoculation (Fruit-Based)
Inoculation with strawberry pulp and cacao-based yeasts amplifies red-fruit sweetness and bubble-gum aromatics.
Step 7 — Mechanical Drying (48 hours)
Carefully controlled mechanical drying preserves structure and volatile aromatics.
Step 8 — Stabilization (15 days)
Resting period allows flavors to integrate and the cup to stabilize before milling.
