Producer Jairo Arcilo has been experimenting with alternative fermentation methods to impart unique flavor profiles in his coffees. This lot was anaerobically fermented with lychees and wine yeast, then dried with trace amounts of fruit left on, classifying it as a honey process. We tasted mango, lychee, candied tropical fruit, pink florals, tamarind candy, Sunny-D, a juicy mouthfeel, and a sweet tangerine acidity.