Once the cherries are hand sorted and cleaned, it is processed in no oxygen environment for the number of days where the fermentation happens slowly this process is complex and delicate . It took us 2 years of research with wine industry to get the tasting we wanted. We usually process Gesha and SL9 vairtey

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