This isn’t your average coffee, well, nothing from Modcup is ever average. From the 4th generation producer Edwin Noreña’s innovative farm in Quindío, Colombia, comes a light roast bursting with strawberry, tropical fruit, honey, and citrus.

You might have tried honey processing, or even carbonic maceration. But what's mosto? This coffee comes from a unique co-fermentation with strawberries and mosto (fermented coffee juice), combined with carbonic maceration and honey processing. The result is a jammy, syrupy cup with lively acidity and a flavor profile that’s bold and unforgettable.

Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted. 

Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mosto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5. 

Step 3: Co-Fermentation – The mosto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity. 

Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors. 

Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.