NOTES: APRICOTS, BLACK TEA, LYCHEE, DARK RUM AND RAISINS WITH A CREAMY DARK CHOCOLATE

Hand picked cherries are sorted and rinsed in spring water. Higher brix meter cherries are carefully selected for the carbonic maceration process. Riverdale estate have purpose built tanks where they introduce CO2 to flush out the oxygen from the tanks to ferment the cherries for a longer period of time. They have used a white wine yeast with the fermentation process to create a sparkling mouthfeel in the cup. Once the fermentation is complete the slow dry the cherries in raised drying beds to remove excess water and improve air circulation for even drying. Coffees are then rested for 6 weeks before shipping.