Anaerobic Honey + Rose Co-Ferment.

For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing center in special tanks to preserve their freshness. Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low density beans or
foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices. Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage smashed roses are added. Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the honey process its name and contributes to the coffee’s sweetness and body