We're loving this Tabi from Edward Giraldo and Jorge Rojas for its bold orange, raspberry and ruby red grapefruit flavors. Great coffee is a team effort. Edward produced these cherries while Jorge handled the processing. This coffee went through a two-step anaerobic fermentation process. After fermenting in cherry for 36 hours, the coffee fermented in mucilage for an additional 36 hours. It was washed and laid to dry on raised African beds for 14 days.