Description
 
Pink Bourbon cherries are carefully handpicked at peak ripeness to ensure optimal sugar content and uniformity. After harvest, cherries are floated in clean water to separate underripes and impurities, enhancing clarity and cleanliness in the final cup.
 
Once sorted, the cherries are pulped to remove the skin, while leaving a precise amount of mucilage on the beans. This sugary layer plays a crucial role in the honey process, allowing flavour development through enzymatic activity.
 
The beans are then fermented in sealed tanks for 36 to 48 hours. This semi-dry fermentation is closely monitored, controlling temperature and pH to protect the coffee’s floral and fruity notes.
 
After fermentation, the coffee is transferred to raised beds under shade and dried slowly for 18 to 25 days. The beans are turned regularly to prevent defects and ensure even drying, while the mucilage crystallizes and creates a sticky, golden coating on the parchment.