Ceratto is produced by fermenting ripe berries in the carbonic maceration process. This nouveau method, traditionally employed in winemaking, produces coffee with a distinct flavor profile. This method involves immersing ripe berries in a sealed container filled with carbon dioxide, which acts as a natural fermentation agent. The carbonic maceration enhances the natural flavors of the coffee, giving it a rich and complex taste. The coffee exhibits notes of dried fruit, plum, and chocolate, with subtle hints of acidity and sweetness. The inert fermentation process creates a coffee that is both bright and balanced, with a smooth, velvety finish that lingers on the palate.