We first tasted this coffee alongside our Francy Castillo geisha - a cupping for the history books. With more fruit and less florals than the geisha, this coffee captivates us with tropical flavors, berries, cherry, peach, and the occasional hint of watermelon. It's unforgettable. Frank Torres, the farm manager at La Indonesia, is renowned for his coffee quality and post-harvest techniques. Coffee cherries for this lot are harvested only after reading 22 on the Brix scale. The cherries are washed after floating to remove defects, then dry-fermented in tanks for 48 hours before depulping. They undergo yet another fermentation for 60 hours, followed by a rinse. Finally the coffee is dried on partially covered patios for 15-20 days.