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Ripe cherry is mechanically de-pulped then anaerobically fermented
It was then fermented anaerobically for 96 hours at 18°C with CO2
versatile cup profile that behaves like Caturra in the field but is thought to have Ethiopia landrace in its genetics
This award winning coffee placed 8th in the “Experimental Natural” section of the 2025 Mexico Cup of Excellence
Each batch was mound fermented for 48 hours
Home Barista Course Reserve Ripe cherry is mechanically de-pulpedAll the essentials for the budding home barista, including: Choosing the right espresso for you Understanding your equipment Dialling in a brew recipe Texturing milk Please note that this course is for domestic espresso machine owners or those thinking of making the investment. If you make coffee at home using other methods like French Press, filter or aeropress our brand new Home Brewing course has got you covered!