About the process:

Triple fermentation natural processing involves three distinct fermentation stages to develop complex flavors and enhance sweetness. First, ripe coffee cherries are fermented whole, allowing natural sugars to be absorbed by the beans. After the initial phase, the cherries are depulped and undergo a second fermentation, focusing on breaking down mucilage and enhancing acidity. Finally, the beans are rinsed and fermented a third time, fine-tuning the balance between sweetness and body. This method produces vibrant, fruit-forward flavors with deep complexity and a clean finish.