Maximino and Marlene Palacios produce outstanding coffee at their farm, Santa Adela. Maximino and his team are obsessed with harvesting the ripest cherries, making them an ideal candidate for Carbonic Maceration. After harvest, the cherries are transported to Finca Idealista for processing. The coffee is double anaerobically fermented with carbon dioxide, with pH carefully monitored to ensure clean, fruity flavors in the final cup. The result is a super-sweet, fruity cup, bursting with flavors that remind us of cherry lifesavers, orange marmalade, and Fuji apples.