The Producer Our latest Superfreak features a lot from La Piscina in Colombia, produced by Yasmin Parra. Yasmin's lifelong fascination with coffee led her to inherit and manage her parents' farm, where she prioritizes organic fertilizers and water conservation to maintain consistent coffee quality while preserving local wildlife habitat. Through her dedication and innovation, her farm consistently produces exceptional lots like the one we've selected, an explosion of purple fruits with a hint of cherry Coke notes. The Lot This natural anaerobic process Castillo lot has been handpicked, and the cherry has been floated to select the unripes and defects. The cherry then undergoes a 31h fermentation in an anaerobic environment, where the coffee is deprived of oxygen, allowing anaerobic bacteria to be formed. This will allow the coffee to develop a complex flavour profile. Lastly the cherry is then dried for 20 days on patios.