PALMOR by Royman

Royman Leon picks the cherries by hand, one by one. On the farm in Palmor, at over 1,500 metres above sea level, they ripen slowly. The Caribbean Sea is a few kilometres away and the warm tropical air mixes here with the cool mountain climate. That slowing down is key. The cherries have more time to develop the sugars you then taste in the cup.

After harvest the cherries go into water. The washed process means the pulp is removed mechanically and the beans ferment for 36 hours in a water bath. During that time naturally present bacteria and yeasts break down the remaining mucilage and write flavour precursors into the bean that no machine can produce. After fermentation the beans are thoroughly washed and dried in the sun.