Juicy Grape, Omni roast

The processing starts with manual sorting, where only ripe coffee cherries are selected and impurities such as leaves or stones are removed.
Subsequently, the coffee cherries undergo a 24-hour pre-fermentation in plastic bags, followed by another 24 hours of fermentation in whole cherries.
After the pulp is removed, the coffee beans, along with the remaining mucilage layer, undergo a 5-day anaerobic fermentation with the addition of yeast and grape aromas. This process enriches the Honey method with intense fruity flavors.
Finally, the coffee is mechanically dried for 10 days to ensure a uniform moisture level and is then stabilized for 5 days in GrainPro bags.
The result is a vibrant and flavorful cup with notes of grapes, red grapes, caramel, brown sugar, and sweet spices, reflecting the diversity of Colombian terroirs and innovative coffee processing methods.