This is a special coffee for a special occasion. We wanted to bring a SUPER limited supply of a truly unique coffee to celebrate 4 years of Maquina roasts! This coffee was processed using the juicy fermentation process. Roberto Mata, the producer describes the process as post harvest pre-fermentation. They add the juice from another coffee fermentation, doing an anaerobic fermentation at room temps with individual batches of 150lbs each for about 72 hours. The coffee is then pre dried in raised beds using traditional natural processing methods, no pulping involved. They then use mechanical driers in a very slow and steady pace never going over 113 degrees Fahrenheit. They use mixed varietals from the farm with the purpose of making a super clean but very fruited cup without over fermentation. This coffee almost tastes like a combination of mulled cider and cherry cider. I guarantee you have never tasted a coffee like this one. Perfect coffee to celebrate thoughtful picking, processing, roasting and brewing which is the completed circle of Maquina!