This coffee pushes the boundaries of fermentation with its unique experimental natural process. The cherries first undergo a 76-hour anaerobic fermentation, followed by a short 12-hour oxidation in the open air, before being immersed in 60°C water for 24 hours for a striking thermal shock that fixes the aromas, and finally being slowly dried for about ten days.

This exquisite craftsmanship results in a cup of incredible intensity. Prepare yourself for an elegant floral attack of lavender, counterbalanced by the fruity sweetness of cherry and pineapple, all enveloped in a deliciously fermented and tangy profile reminiscent of candy.