Back in 2024, we trialled a new way of handling a natural process on the farm. The results were too good to leave behind.
This coffee comes from our 2025 harvest, picked and processed in July 2025. It was handled as a natural process and done the slow way. Cherries were fermented at a constant 14°C for 16 days, keeping everything steady and controlled so flavour could develop without being pushed. Drying was done gently, starting with mechanical drying to stabilise the fruit, then finished on raised beds.
In the cup, you will find cocoa and cinnamon first, followed by cane syrup sweetness and stone fruit through the finish.
This is a coffee shaped by patience and attention, and a clear result of taking the time to see what was possible.
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