Tasting notes: Raspberry, dried plum & chocolate
The 'Supernatural' processing encompasses a variety of experimental techniques, many of which have been learnt from years of carbonic maceration trials. Coffee is hand sorted and shade dried on raised beds in thick piles and regularly turned over to control fermentation for the first 3-5 days. The cherries then undergo a long ‘cocoon’ style fermentation until moisture reaches 10-12%. Dried beans are then stored in the dried cherry pod for protection and to maximise fruit flavours until milling and export.