We believe in constant innovation in the pursuit of improving quality and developing new taste profiles. For the past 3 years Miguel has been cupping experiments of yeast fermented coffees and developed a new process that produces a more intense and complex cup than traditional 'wild' fermentation methods. Selected yeast and bacteria strains are commonly used in wine and beer production to rapidly dominate over wild strains, some of which may cause negative flavors. Different strains can amplify different flavors and attributes. While experimenting with whole coffee cherries fermented in water with wine yeast strains Miguel noticed a large amount of bubbling in the water throughout fermentation. Even the fruit of the cherries had a sparkling effervescent quality and a crisp acidity like a sparkling wine. This is due to the Yeasts producing CO2 as a by product during fermentation. From this experience we decided to name this process 'Champagne Natural'. After Fermentation of the cherries is completed they are dried with a combination of sun and Mechanical drying. This process results in increased acidity and complexity of aroma over traditional natural process coffees. Highlighting floral and tropical fruit aromas. The cherries are harvested at several farms in the Ka'u district of Hawaii Island at 1600-2200ft altitude from Typica, Red Caturra, and Red Catuai Trees.