Processing style naturally has an important role to play in the producer's arsenal. For this Red Caturra varietal nanolot  (just 25 sacks) offering, producer Cesar de la Cruz opted for the anaerobic method (coffee cherry is depulped like with washed process but then put into sealed containers and the oxygen forced out using CO2) for a period of 45 hours . This encourages a fruit-forward fermentation and the cupping results show profound notes of lychee, pineapple and cantaloupe as well as chocolate and nice florals. The caturra was grown at an average 1650 meters in the Rio Tambo area and processed at the De La Cruz family wet mill.