This particular Fruit Bomb Series coffee is grown and harvested by smallholders surrounding the Konga Cooperative. The 'Supernatural' processing encompasses a variety of experimental techniques, many of which have been learnt from years of carbonic maceration trials. These prized Ethiopian coffee beans come from coffee cherries that were picked, hand-sorted and floated to remove unripe and overripe cherries. The cherries are then stacked in thick piles to increase temperature, which helps to intensify sweetness and fruit qualities, while being shade-dried to maintain better control over the drying process. During this time the cherries are turned over every few hours to ensure that just the right amount of fermentation occurs within the fruit.
