Santa Monica

For this lot, only the ripest cherries are picked before being anaerobically fermented for 72 with the mucilage still intact. During this stage, Ripe Banana and Wine Yeast are added to the fermentation tank for additional sweetness, complexity and unique tropical notes to the final cup. After fermentation, the mucilage around the beans is removed, and the beans are dried on concrete patios, absorbing the flavours produced through the fermentation. This is a new concept for us to offer co-fermented coffees, but allows for us to explore a truly unique cup profile.