After ripe cherries are hand-picked they’re floated to removed low density cherries. They’re then washed clean and transferred to tanks to ferment anaerobically, adding “mosto” (coffee juice and yeast from coffee fermentation) in the proportion of 20 liter for every 100kg of cherry, this fermentations lasts 96 hours. To finish, the coffee is pulped and then dried as a honey on African beds for about 17 days.
is backordered. We will ship it separately in 10 to 15 days.