Great coffee starts with a single seed. After two years of growth, ripe cherries are picked by hand and processed using the chosen method.
The beans are sun-dried on shaded beds or patios for a slow, even dry, then rested, milled, and shipped straight to Dubai at peak freshness.
The cherries are depulped, lightly fermented to loosen the remaining mucilage, and then rinsed clean with water. This creates a clean and bright cup, highlighting the coffee’s natural clarity and origin character.
The cherries are depulped and some fruit mucilage is left on the bean before drying, a technique that originated in Costa Rica when water access was limited.
Yellow Honey removes about 75%, giving a lighter, brighter cup; Red Honey leaves around 50%, adding richer sweetness; and Black Honey keeps most, resulting in a deep, caramel-forward profile.
The whole cherries are sun-dried or shade-dried with the fruit still intact, allowing the sugars in the cherry to gradually transfer into the bean, creating sweet, fruit-forward flavor.
The whole cherries are placed into sealed tanks without oxygen and fermented for 48 hours, allowing their natural sugars to develop sweetness, bold flavors and complexity.
The journey finishes here in Dubai, where we roast in small batches to bring out peak flavor.
Roasting in smaller quantities lets us fine-tune every curve with precision, unlocking the natural sweetness and aroma locked inside each bean.