This innovative coffee preparation process begins with a 120-hour anaerobic fermentation in cherry, combined with dehydrated passion fruit pulp to give the beans rich fruity flavors. After fermentation, the beans are dried in mechanical silos for 144 hours to ensure optimal moisture content. They then go through a 30-day stabilization period in GrainPro bags to achieve consistency and preserve their unique flavor profile. The result is a coffee with distinctive notes of brown spices, dark chocolate, passion fruit, citric acid, and mandarin.

Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugarcane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is simple: the coffee beans are first moistened with water and EA is circulated through them. The EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residues, ensuring that the coffee retains its rich flavor without the caffeine.