Processed by a variation on the traditional washed process

(fruit removed from the beans before drying) that adds no water to the tank during fermentation, hence a “dry” fermentation.

The dry fermentation involves letting the coffees rest in climate controlled fermentation tanks post de-mucilaging (this is where the seed is 

removed from the skin and pulp of the fruit). The coffee rests warm and dry while fermentation kickstarts faster than normal in the warm air environment, activating esters during fermentation, resulting in a hearty, complex, and apparent red fruit flavor while still being washed of its pulp.