We’re celebrating 10 years of business with a coffee that has a harmonious blend of florals, intense red fruits, and rich, molasses-like sweetness. It has been 10 years since our first shop opened in downtown Greenville, SC. It’s wild how fast the time has gone. We’re celebrating our birthday with an amazing coffee from one of our favorite and most longstanding producer partners, Felipe Trujillo. After the cherries are handpicked, they are floated in water to remove the bad cherries that float to the top. They then undergo 48 hours of aerobic fermentation, enhancing their fruity aroma. After the coffee seeds are depulped from the fruit, they ferment for three more days before drying on raised beds for 2–3 weeks until reaching 11% moisture. Felipe Trujillo left his CEO career to revive his family’s coffee farm, La Ventolera, blending tradition with innovation. Inspired by the wine industry, he mastered fermentation, transforming the farm into a hub for specialty coffee. Now, he shares his passion, mentoring young farmers in the art and science of coffee processing.