A vibrant Catimor from Gungegiri Estate with a juicy, tropical profile. Mandarin brings a bright citrus lift, followed by the ripe sweetness of pineapple and a deeper, jammy black currant character. The cup is fruit-forward and lively, with layered acidity, rounded sweetness and a lingering berry-toned finish. For the Oxygen Phased Natural process, selectively hand-picked cherries are first salt sanitised before being placed in sealed fermentation tanks. Oxygen is introduced every six hours to guide the fermentation in controlled phases. Once the coffee reaches a pH of 4.3, the cherries are transferred to raised beds and slowly dried for 14 days, with continuous movement to ensure even drying. The result is an expressive natural coffee with pronounced fruit character, clean fermentation and a balanced combination of citrus brightness, tropical sweetness and dark berry depth.