Black cherry, cocoa, liquorice, wine, red fruit.
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Colombia CGLE Sweet Valley
Cupping notes
Description
Cherry Selection: Only the ripest cherries are chosen, floated to isolate the densest and most flavourful fruit. Brix readings are taken to gauge sweetness before fermentation begins.
Fermentation: A 72-hour open-air fermentation unfolds slowly, coaxing out the fruit’s deepest aromatic layers and setting the stage for a coffee bursting with character.
Drying and Stabilisation: Cherries are gently dried in mechanical silos at 38 °C for 8–12 days. Once moisture is balanced, they rest in climate-controlled storage at 18–19 °C, preserving their vibrancy until release
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Origin
Producer
Process
Natural
Altitude
1499-1800m
Species
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