Datura - Finca Deborah Terrior

Cherries are harvested at peak ripeness (20–22° Brix) and depulped shortly after picking. The coffee undergoes a clean, tightly controlled washed process, with a short fermentation designed to preserve clarity and highlight the coffee’s intrinsic character.

Drying is carried out slowly on multi-level African raised beds in a climate-controlled room, allowing for gradual and even moisture reduction. The coffee is dried to 10.5–11% moisture, rested in parchment for up to 90 days, then carefully sorted and lightly vacuum-packed to preserve freshness and structure.

The result is a clean, floral, citrusy coffee.