The exceptional fruity aroma of coffee lets you know when you grind it that it will be one of those exceptional cups of coffee that stands out in terms of quality. When you sip the prepared coffee, you immediately feel the rich sweetness of caramel, balanced with a pronounced cherry flavor and a gentle aroma of rum. Finca Villarazo is one of the few coffee farms that has gone the way of experimentation. It has introduced and perfected the most innovative processing methods with different varieties of Arabica, and now produces exceptional micro-series of coffees like this one. For producers, experimenting with naturally processed coffees is a big risk, as it can very quickly destroy an entire micro-batch if fermentation is too long or drying is improper. In order to achieve pure fruit flavors characteristic of the natural process with exceptional sweetness, in addition to strict harvesting at full sugar ripeness and drying, a lot of knowledge is required in the fermentation process and control of all parameters such as temperature, pH, ….. Colombia Jairo Arcila, Tabi with its unique method of processing dry anaerobic natural EF2 offers us that complexity, balance and pure flavors that are usually found in wet processed coffees. The abbreviation “EF” means extended fermentation and “2” refers to an additional two days of fermentation. Prolonged fermentation simply means taking the fermentation process out of the ‘traditional’ framework to achieve a unique cup profile. This coffee was exposed to a dry anaerobic fermentation of 24 hours. The coffee is then placed inside grain pro bags for 60 hours maintaining temperature below 22 degrees celcius by placing the coffee inside a water tank. Later the coffee was placed on raised beds below 35 degrees celcius until the ideal moisture content was achieved.