Elixer · Savage Coffee

Elixer begins with carefully hand-picked Catuai cherries grown at 1,800–1,850 MASL. Only perfectly ripe fruit, measuring 22–24° Brix, is selected. After harvest, the cherries are sorted again to ensure only the densest, sweetest fruit moves forward.
They are then placed into hermetically sealed tanks for an extended fermentation of more than 100 hours. CO₂ is introduced periodically, allowing for a highly controlled, carbonic-style environment. Temperature and pH are monitored several times a day to keep the process stable and precise.
During this time, the seeds slowly absorb the fruit’s aromatic intensity and high-toned sweetness, building clarity and layered complexity.
After fermentation, the cherries are transferred to a custom three-tier African raised bed system. Drying takes place inside carefully managed dry houses, where airflow, humidity, and temperature are held within strict parameters. The coffee is turned consistently to ensure even drying and protect cup quality.
After approximately 20 days, the coffee reaches around 11% moisture. It is then sealed in GrainPro and moved to cool, stable storage for reposo. This resting period is essential — allowing moisture to equalize and the profile to settle and integrate.
Finally, the coffee is hulled and sorted by size, density, and color, ensuring a clean, precise lot ready for export.