1800 – 2000 masl
natural carbonic maceration
sicilian blood orange • black cherry • peach tea
This coffee is processed using Natural Carbonic Maceration with three unique differences:
First, to retain more of the natural yeast, cherries are not floated in water before the fermentation stage.
The first week is solar drying carefully monitoring the cherries not to exceed 40 ºC not to kill the embryo and after the first week, the coffee is shaded dried.
When the coffee goes through the fermentation phase using the CM method, the tanks are pressurized with CO2.
Finally, to protect the cell structure of the cherries from the UV light, they use a “sheltered solar aerobic slow dryer” to dry the cherries for 42 days.
These three differences highlight the varietals natural characteristics and the intensity of the tropical and fruity aromatics in your cup.