Fermentation is at the core. It starts with mosto, a culture made from the same variety, which accelerates fermentation and unlocks the natural aromatic compounds in the cherry. The coffee then enters a controlled anaerobic environment, where flavour development is pushed to its limit. At exactly the right moment, a thermal shock halts the process, locking in every compound from this moment.

The result is an exceptional fragrant coffee of rare cleanliness and complexity.