Prosecco Aventi

Roast: Medium
Acidity: Bright
Sweetness: High

From award-winning estate - Koraput A1 Estate

During harvest, unseasonal rainfall caused a portion of cherries to split — raising the very real risk of farmer losses. Rather than discard them, the lot was carefully segregated and given a second chance through one of the most labour-intensive processes in specialty coffee.

Each cherry was manually sorted, floated to remove defects, and sealed into fermentation vessels under oxygen-limited conditions for a full 240 hours — 10 days of controlled anaerobic fermentation, closely monitored to build aromatic complexity without tipping into over-fermentation.

Post-fermentation, the cherries were depulped with generous mucilage retained — the honey process — and moved to raised drying beds. Given the compromised skins, drying was managed with frequent turning to ensure even moisture migration. The parchment was then conditioned, rested, and dry-milled to grade.

Ten days of patience show up exactly where they should. The cup opens with a winy depth — that unmistakable ferment character that lingers on the sides of your tongue. As it cools, a sweet pickled lemon brightness lifts through, tart but rounded, like a preserved citrus rather than a sharp acid. The finish is long and grounding — malt warmth that settles everything into place. Best brewed slow. Best drunk without distraction.