Deadly Sin 2.0

The process doesn't stop there. The pulped cherries are then subjected to a 72-hour anaerobic fermentation with CO2 injection, before the meticulous addition of dehydrated fruit and fruit glucose. Throughout this metamorphosis, pH levels are continuously monitored, guaranteeing consistent, exceptional quality.

Finally, the coffee is carefully dried in marquesinas at 40 degrees Celsius. This slow, precise drying process seals in all the flavours and aromas, giving rise to a coffee of rare finesse. Each sip offers an unparalleled sensory experience, where the sweetness of peach, apricot and red berries blends harmoniously with the subtle notes of fruit and the depth of coffee.

Every cup of this coffee is an invitation to a gustatory journey, a celebration of the art and science of roasting. Treat yourself to the unforgettable experience of this exceptional coffee, a true ode to Sebastian's passion and expertise. Find out more about Sebastian Ramirez in this article!

This year, we've decided to add a little Bolivian coffee to make our cup even more gourmet and sweet. We hope this Péché Mortel 2.0 specialty coffee will make your day.