Owned by our export partner, the farm tightly controls picking and processing, producing everything from anaerobics and carbonic macerations to traditional naturals. This lot went through a double anaerobic: 48 hours of sealed fermentation, 24 hours of shade drying, then a second 72-hour ferment before finishing 17 days on raised beds. The break between ferments builds complexity without pushing the coffee into heavy, boozy territory. Thanks to the region's warm climate, naturals develop beautifully here.

One of several sister lots from this farm—each a different ferment on the same cherry—this coffee is vibrant, fruity, and truly distinctive; perfect if you're seeking something uncommon.