Harvested in 2025 at 1,900 meters in the cool mist of Chiriquí, the cherries are depulped and fermented for one to two days before drying. They pre-dry for 10–15 days on African beds, then finish with more than two weeks in a dark room, a slow curve designed to lock in balance and longevity.

Brewer: Orea Z1
Filter: Sibarist
Grinder: Comandante
Grinding: 30 clicks

Coffee: 18 g
Water: 260 g
Temperature: 92 °C
Total time: 2:20

Add 80 g of water from 0:00 to 0:15
Add 80 g of water from 0:40 to 1:00
Add 100 g of water from 1:20 to 1:45
Wait until 2:20

Enjoy!