The sequential processing is overseen by Edwin Noreña and results in an intense grape-forward cup profile that has great clarity of flavor and a very “clean” finish.

First cherries harvested above 23° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit. Next, cherries undergo an initial anoxic fermentation for 18 hours with grapes and coffee mossto. The coffee is then depulped and introduced to a second anoxic fermentation with the grape and coffee mossto for another 12 hours. Finally, the coffee is removed from the tanks and allowed to dry for 24 days on raised beds as a ‘honey’ process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before the lots are cupped and selected.