Peach

After a rigorous selection process to isolate only the ripest cherries, the coffee undergoes a 72-hour anaerobic fermentation in sealed tanks. Fresh peaches and wine yeast are added during this stage, allowing the sugars and natural microbes to interact and impart flavours onto the coffee bean. Following the initial fermentation, the cherries are de-pulped and are left to dry with the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name, and contributes further to the sweetness, body and complexity of the final cup.