BRAZIL ANAEROBIC NATURAL PINEAPPLE FERMENTATION Experience:TAKEOUT BOX - ALL THE EXTRAS The cherries first undergo a

The cherries first undergo a 24-hour pre-fermentation in a plastic bag

The coffee is then sun-dried on raised beds for 15–18 days and carefully stabilized for consistency

from fermentation to drying

The coffee remains undisturbed for the first two days of drying

RecipesUse one level scoop (≈ 5 mL) or weigh out 4

BRAZIL ANAEROBIC NATURAL PINEAPPLE FERMENTATION Experience:TAKEOUT BOX - ALL THE EXTRAS The cherries first undergo aFrom Yuki Minamis farms in Minas Gerais, Brazil, comes a vibrant Yellow Catuai micro lot, grown at 1,145 masl and processed using an innovative Pineapple Fermentation method. This meticulous approach delivers a cup bursting with zesty lime, tart lingonberries, and a smooth almond finish. Awarded 2nd place at the Coop Coffee Quality Awards, this coffee is a celebration of innovation, precision, and unforgettable flavor.