Warm and intense aroma, with notes of dark chocolate and brown sugar leading to juicy fruit flavors like black cherry, peach, and plum. The acidity is bright and citrusy, reminiscent of pink grapefruit, with a floral hint of hibiscus. The aftertaste reveals vanilla and cinnamon, adding a persistent and elegant spiced finish.

The cherries were received fresh and processed using the Black Honey method, leaving a high amount of mucilage attached during drying to enhance the bean’s natural sweetness and aromatic complexity.

Drying began with exposure to direct sunlight, which activated initial fermentations that contributed to body and depth development. The coffee was then moved to African beds under shade nets, where temperature and airflow were carefully controlled, allowing for slow, even drying without stressing the bean.

This hybrid drying approach created ideal conditions to preserve aromatic compounds and achieve a clean, structured, and juicy cup.

The result of this harvest is the product of a collective effort by local producers, each working from their own plot, accompanied step-by-step by Enrique López, one of the most important figures in the global coffee industry.

Grupo Celestial: Celiflor Juárez, María Alberta Martínez, Angelia Martínez, Perfecta Martínez, Austreberta Mendoza, María Gallardo, Enrique Martínez, Concordio José Juan, Wilfrido Martínez, Fermín Martínez, Alejandro Mendoza.