Apple Explosion

The process begins with the careful selection of Caturra and Colombia cherries, blended to create a balanced and structured base. The coffee undergoes an anaerobic honey fermentation enriched with red apple and lactobacillus cultures for 48 to 72 hours in stainless steel bioreactors. The anaerobic environment allows precise microbial control, enhancing rounded sweetness and contributing to creamy texture development.

After fermentation, the coffee is dried on patios for 3 to 6 days and finished in mechanical silos for approximately 2 to 5 additional days to achieve stable moisture levels.

The coffee then undergoes a 20-day stabilization period in plastic bags lined with fique. In the cup, it presents a creamy profile with notes of roasted almonds, toasted caramel, and toffee, delivering a smooth and structured finish.

Regular price
0 AED
0 AED
Sale price

In Stock Sold Out Unavailable

Shipping calculated at checkout.
Display a range of secure payment methods available, ensuring a seamless and protected transaction experience for clients

Discover Costa Rica with Manural

Manural believes in honoring our roots and redefining what coffee means, connecting people back to the land, the farmers, and the craft behind every bean.

Why Tarrazú Coffee?

Tarrazú is one of Costa Rica’s most celebrated coffee regions, internationally recognized for its altitude, volcanic soil, cool climate, and exceptional cup quality. Coffees grown above 1,800 meters in this region are often classified as SHB (Strictly Hard Bean), known for dense beans, bright acidity, full body, and refined aromatics.