Aril | Hybrid Carbonic Maceration

Finca Deborah Aril is grown high in Volcán, Chiriquí, Panama—over 6,200 feet above sea level—where volcanic soil, cloud forest shade, and cool nights slow cherry development and deepen flavor complexity. The Aril process is a hybrid extended natural carbonic maceration with a washed finish: after harvesting and sorting very ripe Geisha cherries, they are sealed in tanks, flushed with nitrogen, and fermented under controlled temperature and pH, encouraging aromatic development. After this phase, the cherries are washed, pulped, and then dried across three tiers of raised beds (first sun-exposed, then intermediate, then cool shade) until moisture falls to ~11 %, followed by resting to stabilize the cup.

In the cup, Aril is bright, aromatic, and layered: expect notes of nectarine, rose, wild strawberry, with a silky body, and a clean finish that keeps varietal clarity in focus.

Roast Profile | Medium

Flavor Notes ~ Ripe Berries, Tropical Fruits, Citrus Zest