After manual harvest, the coffee cherries were sterilized and anaerobically fermented for 52 hours with a special strain of lager yeast and then dried for 46 hours. The resulting coffee from this fermentation is vibrant and brimming with candy-like fruit flavors with some spice characteristics reminiscent of the citra hops used in IPAs. We were drawn to this coffee for the exceptional sweetness that comes through as clear candied peach and guava flavors balanced with unique florals. The added citra hop complexity is pleasant for beer drinkers and non-beer drinkers alike. This coffee is from the Cauca region of Colombia, produced by Wilton Benitez of Granja Paraíso 92 - one of Colombia’s leading coffee producers in innovative processing techniques. With their microbiology lab, quality lab, and processing plant, Granja Paraíso 92 is able to implement carefully controlled processing techniques that result in coffees that are delicious, vibrant, and one-of-a-kind.