Son of a peach

Thanks to the long fermentation process, this coffee offers complex aromas with notes of red fruit, sweetness, creaminess, and a natural fruity fragrance.

This process uses a pressurized stainless steel tank. The coffee cherries are placed in the tank and flushed with CO₂, creating an oxygen-free environment. The cherries ferment for 5 days, during which the coffee juice is extracted. Subsequently, the cherries are pulped and returned to fermentation along with the extracted juice mixed with selected fruit. This second phase lasts for another 3 days. Finally, the coffee is dried for approximately 5 days.