This coffee undergoes carbonic maceration fermentation. Freshly harvested cherries are placed in sealed tanks filled with CO₂, where they ferment slowly in an oxygen-free environment, developing vibrant aromatics and fruit-forward character. After fermentation, the cherries are depulped and washed using a traditional washed process that preserves clarity and balance in the cup.

This lot comes from the Rodriguez family in Samaipata, Bolivia — a remarkable valley where wine and coffee grow side by side. At Floripondio farm, slopes, winds and shifting humidity create ideal conditions for cultivating exceptional varieties such as Java, Geisha and Obata.