Ripe cherries are picked by hand and taken to a family-owned mill for processing. The outer skin of the coffee cherry is removed, leaving the sticky mucilage of the fruit intact around the bean. During the drying process, this sticky mucilage begins to ferment, allowing the sugars and flavours to be reabsorbed into the bean. This results in a unique flavour profile and adds body and sweetness during roasting. Once dried, the beans undergo dry milling to remove any remaining fruit, are sorted, and graded before being sent to us for the final roasting stage. Processing in this way infuses the coffee with an intense sweetness, resulting in rich flavours of sticky marmalade, butterscotch and pecan pie, making for an epic-tasting espresso.