Cultivation and Processing

This anaerobic natural Caturra was selectively handpicked at peak ripeness. Before drying, the whole cherries undergo a sealed, oxygen-free fermentation that deepens fruit expression and complexity.

The lot is then dried inside a custom-built solar dryer, designed to harness the area's crosswinds for steady, even drying. Coffee is gradually moved through the dryer's levels over a period of 20 days, until reaching ideal moisture content. After drying, the lot is rested in parchment before export.

Cup Profile

We found notes of cherry, hibiscus, and black tea. Expect a full-bodied cup with a complex sweetness, deep fruit tones, and a touch of bittersweet chocolate, offering a bold yet structured profile.