Sakoko Natural

About this coffee:

This lot was harvested with a strict focus on ripeness, with over 98% red cherry selected from key growing areas. After harvest, cherries are sorted in water tanks to remove floaters (defective or low-density fruit), then packed into polypropylene bags for an anaerobic fermentation lasting 48–72 hours. This controlled, oxygen-limited stage enhances flavour complexity. Post-fermentation, cherries are dried in large 30 × 6 m greenhouse cocoons, covered with thick plastic sheeting to protect against the weather. Drying takes around 15 days to reach a stable moisture level of 10–12%. Final preparation included hulling, destoning, screen sizing, air density separation, electronic colour sorting and meticulous hand sorting to ensure premium quality before export.