Tasting Notes : Caramel, Bittersweet Chocolate, Brown Spice, Cocoa Powder, Stone Fruit, Toffee This lot of Catuai and Catimor underwent an Anaerobic Red Honey process. After harvesting, ripe cherries were partially depulped and placed into sealed tanks to ferment in an oxygen-free environment. This anaerobic stage lasted approximately 72 hours and was carefully monitored to ensure consistency and clarity in flavor development. After fermentation, the coffee, still covered in a significant amount of mucilage was transferred to raised beds to dry under controlled conditions. The drying phase was slow, allowing the sugars in the mucilage to fully integrate. Once the ideal humidity was reached, the coffee was prepared for milling and export. 12 OZ