This is a specially produced coffee for us here at Bonanza. Our good friends at the Don Eli Wet Mill appreciate our love of their processing, so they pushed the limits of how ‘funky’ this coffee could get! Jacob takes the almost overly ripe cherries and places them in tiled tanks for a 24 hour Aerobic ferment, the cherry is then moved into Stainless Steel tanks for a further 3 days, this increases the funk in the final cup. The drying is also very important, with the cherries first placed in thick layers, before being slowly thinned out throughout the month of drying. This allows for increased perception of the fermentation, whilst still not letting the coffee become defected. This is a special coffee that celebrates our long standing relationship with the Montero family, as well as Costa Rica as a producing country.