This coffee's journey begins with 60 hours of anaerobic fermentation, is then depulped and transferred to anaerobic steel tanks where the pH is monitored until optimal fermentation conditions are reached. Once reached, a lactic acid bacteria mix made from cooked sugarcane and passionfruit is added. This semi-washed (as known as honey) process results in the perfect balance of weird and familiar that any coffee drinker can get behind!