This lot is shaped by post-harvest techniques developed in collaboration between Los Nogales, where the coffee was grown and processed, and Cata Export, who developed the technique – a partnership focused on pushing quality forward. The coffee begins with a 72-hour oxidation in the cherry, allowing controlled exposure to oxygen for early flavour development. The cherries are then pulped, leaving the mucilage intact and sealed in tanks for a 36-hour, anaerobic fermentation, that builds on the existing flavour. A light wash follows, removing some (but not all) of the mucilage before drying, halting fermentation. The result is a decadent cup, with rich, jammy notes.