The coffee farm enriched with volcanic soil, imbues the coffee tree with exceptional sweetness and delicate flavour profile.

After harvesting, all the cherries are undergo a primary fermentation in reduced oxygen environment for 292hrs, then fermented with Mossto(compressed coffee cherry juice) and carbon dioxide for extra 48hrs to enhance flavour complexity.

After fermentation, cherries are naturally dried in the sun 8hrs daily, then left to rest for 12hrs until moisture content reach 11%