(That's Alex on the far left, with some of his family) roducer Alex Vivanco chose to highlight the Tupi and Obata varietals (a straight 50%/50% of each) for his nanolot (7 sacks) anaerobic natural process "experiment". The cherry was grown at 1500 meters in San Luis de Shuaro and processed at the Vivanco wet mill ("beneficio"). Not surprisingly after its 10 week rest the resulting coffee shows off as a fruit bomb, as we have consistently seen with non-East African natural processing offerings from the New World. The notes on this amazing coffee are ripe Hood strawberry, chocolate and fruit liqueur, full-on boozy aromatics. Alex also essayed a 100-hour anaerobic washed experiment which sold out before it even his the shores of the US. Go Alex! Light/tinge-of-medium roast only!