Creamy cooked strawberry, musk sticks and boozey cocoa finish

About this coffee:

This lot was harvested with a strict focus on ripeness, with over 98% red
cherry selected from key growing areas. After harvest, cherries are
sorted in water tanks to remove floaters (defective or low-density fruit),
then packed into polypropylene bags for an anaerobic fermentation
lasting 48–72 hours. This controlled, oxygen-limited stage enhances
flavour complexity. Post-fermentation, cherries are dried in large 30 ×
6 m greenhouse cocoons, covered with thick plastic sheeting to
protect against the weather. Drying takes around 15 days to reach a
stable moisture level of 10–12%. Final preparation included hulling,
destoning, screen sizing, air density separation, electronic colour
sorting and meticulous hand sorting to ensure premium quality before
export.

Creamy cooked strawberry, musk sticks and boozey cocoa finish

About this coffee:

This lot was harvested with a strict focus on ripeness, with over 98% red
cherry selected from key growing areas. After harvest, cherries are
sorted in water tanks to remove floaters (defective or low-density fruit),
then packed into polypropylene bags for an anaerobic fermentation
lasting 48–72 hours. This controlled, oxygen-limited stage enhances
flavour complexity. Post-fermentation, cherries are dried in large 30 ×
6 m greenhouse cocoons, covered with thick plastic sheeting to
protect against the weather. Drying takes around 15 days to reach a
stable moisture level of 10–12%. Final preparation included hulling,
destoning, screen sizing, air density separation, electronic colour
sorting and meticulous hand sorting to ensure premium quality before
export.