Sweet fragrance and aroma. Flavor with notes of grapefruit, almonds, red apple, and brown sugar. Persistent aftertaste. Citric and malic acidity. Dense body.

The cherries are received in the afternoon and begin a semi-washed process that can be described as anaerobic due to its limited contact with oxygen.
Although it doesn’t take place in a laboratory setting, the use of sealed tanks allows for a natural, extended, and carefully controlled fermentation.

For 80 to 90 hours, the cherries remain in these tanks, where leachates are generated and the sugars in the mucilage are activated.
This process results in a fermentation rich in compounds that bring character, structure, and depth to the cup.

After fermentation, the coffee is depulped and cleaned with an EcoWasher—technology that reduces water usage and avoids intensive washing.
This removes mucilage residues without affecting the nuances generated during fermentation, preserving complexity and cup clarity.

Drying is carried out under shade nets, which stabilize the drying curve and protect the beans from direct heat.
This stage ensures a uniform evolution of the sensory profile and good coffee preservation.

The result is an everyday coffee with a clear identity and an expressive sensory profile.