Following a similar lot of the same name but another different variety (Caturra), this lot consist only of the Yellow Catuai variety prepared by our good friend, Octavio Peralta. Coffees cherries are pulped minimally off the skin and submerged in containers with 80% full without water and hermetically sealed to be anerobic. The container is submerged in water to keep the temperature constant at 16-18 degrees, and the cherries are left to ferment in there for 48hrs before drying on African raised beds 33 days. Look out for notes of dried tropical fruits and sultanas with a warming spice in the finish that perks up the cup.