A cross between Red Bourbon and Typica, this Sidra is grown in very limited quantities (only 900 trees on the farm).

The batch undergoes a Honey Lactic Fermentation process: an initial anaerobic fermentation in cherry form is carried out before pulping, followed by a second fermentation in sealed barrels, inoculated with lactic bacteria from a previous Geisha fermentation. This controlled approach intensifies the sweetness, texture, and aromatic depth. The coffee is then dried for 22 days on African beds, followed by three months of rest in a stabilized environment.

In the cup, this 30 kg nano-batch reveals a vibrant and refreshing bouquet, centered around notes of lemongrass, lime zest, and eucalyptus, carried by the natural finesse of Sidra and the expertise of Aroma Nativo.