SENS | Spumm

The cherries or the pulped beans go into a sealed tank where oxygen is kept out and fermentation runs on the sugars of the fruit itself, at a controlled temperature, for one to several days. The producer decides when to open the tank; the coffee then dries as a washed, honey or natural.

Controlled fermentation is what gives these lots their intense, layered aromatics — and why no two tanks taste alike.