This coffee is processed by carbonic maceration. If that sounds strange, that's because it definitely is for coffee. Carbonic maceration is common in the wine industry, but more and more coffee farmers are experimenting with processing techniques and finding amazing results. Once picked, the coffee cherries ferment in a tank for 72 hours. Then the cherries are depulped, and the beans are submerged in juices from the initial fermentation. At this stage, natural yeasts interact with the parchment that covers the cherries imparting some amazing flavors. Both processes take place in an oxygen restricted environment, or "anaerobic fermentation." This coffee is sourced from our partners at Unblended. A native Colombian, and good friend, Lucas Cuadros helps connect us to farmers like Felipe Trujillo. Felipe had a successful career as a CEO at an office supply company, but chose a career-path-change and decided to help his father manage the traditional coffee farm they had inherited from his grandfather. Led by passion, from day one, he began drawing inspiration from the wine industry, where he became a disciplined student of fermentation processes. Today, his farm, La Ventolera, has become a regional institution for specialty coffee. There he preaches his passion for coffee designing and teaches young farmers the art and science of coffee processing.