This lot is from Juan’s Typica Mejorado trees, fermented in plastic tanks without oxygen for 5 days, or 120 hours. These plastic tanks are kept very clean, but fermentation juices are added from previous anaerobic batches, in a similar concept to a sourdough starter, in order to kickstart the fermentation with an existing culture of bacteria and yeast, pushing in the desired direction and leading to greater consistency. This 120 hour fermentation lot enhances the mouthfeel and acidity of the Typica, while maintaining an incredibly clean and juicy expression. A testament to Juan’s meticulous work throughout the production process.