Our Supernatural lots are rich with intense flavours of rose, florals and blueberry. These notes layer over dried yellow fruit, finishing with a complex and juicy mouth feel. A bright and zesty structured acidity - reminiscent of grapefruit, mandarin orange and bergamot - completes the Supernatural experience.
For Sheba Coffee’s Supernatural lots, freshly picked ripe cherries are first placed onto the raised beds in our greenhouse for a short period to dry, removing any additional water weight. Next, the semi-dried coffee cherries are removed from the greenhouse and placed in hermetic bags to allow for a short fermentation period.
The cherries are removed from their bags and returned to the greenhouse’s raised beds for a much longer period. This slowly dries the cherries and enhances the coffee’s unique cup profile.
For the final drying session, the cherries are moved to our processing hub’s raised beds for a short period to be dried under direct sunlight. The cherries are regularly turned, helping stabilise their moisture level. When a reading of 12% moisture is recorded, the dried cherries are collected and bagged, ready to be milled.