Ashok Patre and his team have gone to impressive lengths to create a clean and controlled environment for the careful application of his complex coffee fermentations. For this uniquely processed lot, a specific strain of yeast, lactic acid bacteria, fresh rose, jasmine and lavender were combined with coffee cherries in stainless steel tanks, which were then fermented for 72 hours in a carbon dioxide-rich environment. Following this, the coffee was pulped, washed and slowly dried for 26 days on raised beds, accompanied by more of the same fresh flowers. We find this coffee to be delicately floral and very sweet, with a powdered sugar-like mouthfeel.