BRAZIL ANAEROBIC NATURAL PINEAPPLE FERMENTATION Experience:2 KILO BAG the cherries were transferred directly

the cherries were transferred directly to raised beds and slow sun-dried for 18 days

these flavors create a layered and refreshing profile that feels both delicate and expressive

the coffee develops a balanced

then washed in cold water (10–15°C) to remove impurities before undergoing flotation and disinfection in 35°C water with citric acid

then gently dried over 7-8 weeks on raised beds

BRAZIL ANAEROBIC NATURAL PINEAPPLE FERMENTATION Experience:2 KILO BAG the cherries were transferred directlyFrom Yuki Minamis farms in Minas Gerais, Brazil, comes a vibrant Yellow Catuai micro lot, grown at 1,145 masl and processed using an innovative Pineapple Fermentation method. This meticulous approach delivers a cup bursting with zesty lime, tart lingonberries, and a smooth almond finish. Awarded 2nd place at the Coop Coffee Quality Awards, this coffee is a celebration of innovation, precision, and unforgettable flavor.