This is one red fruit tasting coffee! In the cup we find a winey cherry presentation, sweet custard/icing like mouthfeel and sweetness, with a milk chocolate finish. When cooled, the presentation of red fruits becomes much more intense with the cherry and wine notes becoming much louder and extending throughout the cup. The finish also becomes even sweeter with a white icing mouthfeel and sweetness. This coffee is super fun to taste!

For best results we recommend you rest this coffee for at least 3+ weeks!

From Black & White:

Black Cherry is a process coined by the Torres family and controlled meticulously at the Cerro Buena Vista Wet Mill. As with any "normal" natural processing method, ripe coffee cherries are collected by hand and taken to the mill, but Lica allows these cherries to linger on the plant a little past peak ripeness, and the cherries start to take on a darker hue as a result. At the wet mill, they are placed in propylene bags for about 24 hours before being spread out on raised beds to begin drying. Once the parchment approaches 15–20% moisture content, the lot is re-collected into plastic bags and placed in storage for seven days, where fermentation continues to occur at a glacial pace. Finally, the cherries are put back out to dry—on concrete beds this time—until the remaining 5–10% humidity points are lost.