Cherries are soaked in water for 6 hours. Initial cherry anaerobic fermentation for 96 hours with Mossto (cherry pulp). Wet milling process leaving 55% of Mucilage. Second anaerobic fermentation for 72 hours with Mossto added. Coffee is sun dried as a black honey process on African beds for 20 days until humidity is 10.5%. Final humidity stabilization for 7 days inside a warehouse, then coffee is finally stored in grain pro bags. After the final stabilization of 8-10 days, coffees are cupped.
We picked up big notes of Lime, pineapple with a funky aroma.