This coffee is produced and processed by Luis Campos of Cordillera de Fuego. The anaerobic process starts with handpicked, ripe coffee cherries that have reached a high and required level of sugar content. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases creating pressure in the fermentation tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the coffee’s complex and wild, intense flavor.