Colombia Yellow Honey Novonesis Yeast Carbonic Maceration C02 ARCHIVED The parchment is then oxidized

The parchment is then oxidized for 10–12 hours and transferred into a sealed bioreactor

which undergoes a meticulously layered washed process involving dual-phase fermentation: 36 hours anaerobic in cherry

and coordination required to produce a high-quality decaf at this level

achieving the peak genetic expression of the Geisha varietal

Colombia into one unified release

Colombia Yellow Honey Novonesis Yeast Carbonic Maceration C02 ARCHIVED The parchment is then oxidizedWith prominent notes of dragonfruit, mango, floral, and lychee, this coffee delivers a bright and tropical taste. Each sip has a complex interplay of fruity and floral elements, creating a uniquely refreshing and refined. The cherries are picked at over 95% maturity for optimal sugar content, ensuring a rich sweetness in every cup. Additionally, using Novonensis yeast in the fermentation process enhances the coffee's brightness, bringing out its