Maraschino Cherry, Cola Bottles, Amaretto This coffee was grown by Felipe Arcila at the farm Santa Monica. This coffee is harvested following strict ripeness criteria, Floated and hand sorted to remove any defects. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lulo and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture This coffee is harvested following a strict ripeness criteria, ensuring that only perfectly ripe cherries are selected. Then, the cherries undergo a meticulous quality control process, including hand-sorting and flotation, to remove any low-density, underripe, or defective cherries. Then, the cherries undergo a dry anaerobic 48-hour fermentation, during this stage, cherries are added. The cherries transfer their delicate sweetness, and sparkling flavor to the coffee. Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. The wastewater generated during our washed process is then treated using a green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing center, ensuring an environmentally sustainable operation.

Maraschino Cherry, Cola Bottles, Amaretto This coffee was grown by Felipe Arcila at the farm Santa Monica. This coffee is harvested following strict ripeness criteria, Floated and hand sorted to remove any defects. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lulo and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture This coffee is harvested following a strict ripeness criteria, ensuring that only perfectly ripe cherries are selected. Then, the cherries undergo a meticulous quality control process, including hand-sorting and flotation, to remove any low-density, underripe, or defective cherries. Then, the cherries undergo a dry anaerobic 48-hour fermentation, during this stage, cherries are added. The cherries transfer their delicate sweetness, and sparkling flavor to the coffee. Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. The wastewater generated during our washed process is then treated using a green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing center, ensuring an environmentally sustainable operation.