Big Apple

The cherries are soaked in water for two hours. Then, an initial 72-hour carbonic maceration is performed to collect the must. This juice acts as a culture starter and contains inoculated yeast, a glucose solution, and amino acids.

After pulping the coffee, this juice is infused, leaving 60% of the mucilage along with a mixture of dehydrated green apples, in a second submerged fermentation at 30% for 72 hours.

The coffee is then sun-dried on African beds for 15 days, reaching a humidity level of approximately 10.5%. The parchment is stabilized with the dried pulp for 8 days, and finally, the coffee is stored in GrainPro bags.

After a final stabilization of 8 to 10 days, the coffees are cupped and the lots are organized.

This super juicy and fizzy coffee from Edwin Noreña is a true delight! It's a coffee co-fermented with green apple during the fermentation process, making this Pink Bourbon an explosion of flavor: intense green apple, green grapes, and cherry cola. If you're a fan of co-fermented coffees, you'll love this one.

Dak was born from a true passion for coffee and the desire to embark on a never-ending journey of discovery. We are located in Amsterdam.

We select our coffees based on their unique cupping profiles and, of course, that they are 100% traceable. We partner with importers who share our values ​​and carefully roast each of our coffees to deliver the best flavors they have to offer.

We roast on an IMF machine which provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to be properly developed in a shorter time. The result is clean, bright and sweet coffees.