Hand picked ripen cherries are washed in natural spring water and real papaya fruits are used to ferment in an air tight bags for 72 hours. Temperature and ph are monitored in the process to produce consistency in every lots. once the fermentation is complete cherries are sun dried in raised bed for 25-30 days.

Once the coffee cherries are hand picked , all the defective beans are hand sorted, we float the cherries with spring water to remove underdeveloped beans. Cherries are then fermented for 72 hours with wine yeast in a purpose build room were temperature and ph are monitored closely to produce consistency in every lots. once

We choose 25+ Brix cherries for this process .Once the cherries are cleaned and washed with spring water we apply Italian champagne yeast for this process. We have fermented the cherries for 80 hours to create bright acidity and big body in the cup.This is the first year we have produced this nano lots from