Innovation meets terroir
Argonic Maceration
This process is inspired by techniques from natural wine production. Fresh cherries undergo carbonic maceration in sealed tanks, using controlled levels of argon gas to influence microbial activity and fermentation. The result is a fragrant, elegant profile with silky texture, sparkling acidity, and aromatic depth rarely found in coffee.
Sun-dried elegance
Natural Process
In the natural method, ripe cherries are handpicked and dried whole under the sun. This process enhances sweetness and body, often bringing out notes of red berries, tropical fruit, and winey complexity. It’s a slow, meticulous technique that rewards patience.
Clarity through tradition
Washed Process
The washed (fully washed) process involves depulping the cherry, fermenting the mucilage off, and then washing the beans in clean water before drying. The result is a clean, bright, and structured cup, often expressing the purest form of varietal and terroir.
Sweetness in balance
Honey Process
Honey processing removes the skin but leaves part of the mucilage intact during drying. Depending on how much mucilage is left (yellow, red, or black honey), the cup can have rich sweetness, balanced acidity, and round mouthfeel. Our honey lots are dried under shade for a slow and controlled fermentation.
Bold, complex, and controlled
Anaerobic Slow Dry (ASD)
ASD is one of our most intricate methods. Cherries are fermented in sealed tanks without oxygen for extended periods, then dried slowly over weeks. This allows deep, complex flavors to develop — expect floral top notes, tropical acidity, and layered sweetness in every cup.