The anaerobic process involves fermenting depulped cherries devoid of oxygen in water-filled vessels. It produces fruit forward coffee, abundant in complexity and low in acidity. This lot is an atomic bomb of tropical fruit and caramel sweetness with a syrupy smooth body. The cup is infinitely complex and as it cools the layers of flavors radiate and linger. This is an excellent example of Peru's potential for amazing quality and tremendous value.