Fresa Rosa

This is one of the special lot we work with Gedeb local processing mill. Using whole cherry anaerobic fermentation. Dynamic Thermo Shock is the method uses a fermentation liquid made from fermenting coffee cherries with both native and added external yeast. The liquid is then used to ferment coffee beans with their mucilage intact. This process helps preserve the terroir flavors without them being lost or damaged, while also ensuring that the flavors from the added external yeast do not overpower the inherent flavors of the coffee processing method.