Son of a peach

Highlights

“This coffee undergoes an extended anaerobic fermentation process in a pressure stainless steel tank flushed with CO₂ to create an oxygen-free environment. The cherries ferment for five days while coffee juice is extracted, then are depulped and returned to fermentation with the extracted juice mixed with selected fruit for an additional three days. Finally, the coffee is dried for approximately five days. The result is a complex cup with notes of red fruit, sweetness, creaminess, and natural fruit fragrance.”