Coffee is a fruit, and this process showcases its almost fruit juice complexity and being processed with mandarin skins. It imparts a citrus-like complexity to the overall drinking experience. Similar to the profile we saw in Danilo Perez, this coffee takes on a lot of natural wine characteristics. This coffee is a new offering for us this year. COVID19 brought with it a variety of complications getting coffee to market. It also brought with it all sorts of experimentation we had never seen before. Jairo Arcila grows these experimental processes on farm Villarazo. This lot was exposed to a dry anaerobic fermentation of 48 hours. It remained in cherry form during this process, and Jairo added citric acid and dehydrated Mandarin skins to the tank in which it was fermented. Then cherries were placed on raised beds controlled at 90° until the ideal moisture content was reached.