Super Natural

The Super Natural process begins with carefully handpicked ripe cherries, transported immediately to mill collection points for meticulous sorting and quality selection.

The coffee then undergoes cold anaerobic fermentation in sealed, oxygen-free tanks. This controlled environment allows precise management of sugar development, temperature, and pressure over seven to ten days at 15–18°C. This stage enhances fruit intensity while maintaining clarity and balance.

After fermentation, cherries are transferred to raised drying beds and slowly dried with regular turning to ensure even moisture reduction and prevent defects. Moisture is closely monitored until optimal levels are achieved before hulling, grading, and final quality control.