Nicolle, the youngest member of the family, is beginning to build her own brand in the U.S., and this natural lot marks her first step in that journey. It undergoes an anaerobic fermentation of 100 hours, followed by drying on sun-bed driers for two weeks.

The result is a fruit-forward cup with vibrant, intense acidity and a lingering sweet aftertaste—a bold and expressive coffee that reflects Nicolle’s innovative spirit and her ambition to carve out her own place in specialty coffee.