This lot was grown on the Bangi plot of the village, a 54 hectare plot that reaches over 2000 masl. To create this lot, they processed ripe cherries from Bangi on the first of February 2020 using a semi-carbonic maceration process, creating a wild take on the normally rather clean and crisp Geisha flavour profile. To accomplish this, full cherries were placed in the same GrainPro bags that coffee is shipped in, and placed under a plastic cover to protect from sunlight. These thick plastic bags are impermeable to water and oxygen, so when they are sealed and the cherries begin to ferment, the bags expand as carbon dioxide is produced. After 38 hours of fermentation, the cherries were dried using raised African beds in very thin layers, so almost no fermentation is allowed to occur on the beds. This incredible raw material, grown in its native wild forest, combined with careful processing, creates an intense and wild flavour experience. Softened florals are followed by wild tropical fruit and a ripe strawberry sweetness.