(That's Alex on the far left, with some of his family) producer Alex Vivanco chose to highlight the Tupi and Obata varietals (a straight 50%/50% of each) for his nanolot (7 sacks) anaerobic washed "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 100 hour rest the resulting coffee shows off as a fruit bomb and chocolate. The notes on this amazing coffee are ripe Hood strawberry, chocolate and fruit liqueur. Alex also essayed a 100-hour anaerobic natural process experiment which we sold out in a month. Go Alex! Light/tinge-of-medium roast only!