This Micro Lot, processed using the ancient natural method, is a genuine celebration of sweetness and fruity notes, wrapped in a surprisingly dense and complex body. To achieve this unique profile, the coffee cherries are left to dry whole under the sun on dedicated patios for about 15-20 days. During this slow drying process, the fruit’s sugary pulp transfers precious aromatic nuances to the bean. This traditional and meticulous process, which brings moisture down from an initial 65% to an ideal 10-12%, is the secret behind its exceptional quality. In the cup, it reveals itself with high sweetness and velvety body, releasing an intense aromatic bouquet of chocolate, dried fruit, and caramel, perfectly balanced by a moderate and pleasant acidity.