Edwin, known as “the alchemist,” carefully crafts each batch into a true masterpiece. The cherries were harvested at peak ripeness, gently cleaned, and fermented using low-oxygen and carbonic maceration techniques with natural yeast, dehydrated fruits, and organic cinnamon. Pulped at black-honey level, the coffee was slow-dried in a controlled greenhouse and stabilized with cinnamon and dehydrated pulp before being cleaned, cupped, graded, and stored under optimal conditions.
Edwin, known as “the alchemist,” carefully crafts each batch into a true masterpiece. The cherries were harvested at peak ripeness, gently cleaned, and fermented using low-oxygen and carbonic maceration techniques with natural yeast, dehydrated fruits, and organic cinnamon. Pulped at black-honey level, the coffee was slow-dried in a controlled greenhouse and stabilized with cinnamon and dehydrated pulp before being cleaned, cupped, graded, and stored under optimal conditions.
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