Quality takes time. One bean at a time.
Quality takes time. One bean at a time.
Red, fully ripe cherries with a Brix level above 22 are selectively handpicked and carefully cleaned using a water bath to remove impurities and lighter fruit.…
Red, fully ripe cherries with a Brix level above 22 are selectively handpicked and carefully cleaned using a water bath to remove impurities and lighter fruit. The cherries then undergo anaerobic fermentation in sealed drums for 72 hours, allowing complex flavours to develop. Post-fermentation, they are transferred to raised wooden drying beds and dried slowly under shade nets. During this stage, the cherries are regularly raked to ensure even and consistent drying. Once fully dried, they are packed into gunny bags and rested for 60 days, allowing the flavours to stabilise and mature before further processing.
Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.
Original tasting notes from Corridor Seven Coffee Roasters
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