For the third year, we are happy to share this Anaerobic natural processed Venecia varietal from Andres Navarro and his family. The Venecia varietal has a higher level of fruit around the coffee beans, this is ideal for achieving the highly complex and fruity cup profile we have come to love in this coffee. The whole cherries are placed in Aluminum tanks, without oxygen for 7 days, the Ph is constantly checked to ensure no over fermentation, and then the cherries are placed on raised beds to dry in the sun. It is crucial that the cherry is moved very often for the first few days, as they retain a lot of moisture. This coffee is a standout every year we have offered it, and we are happy to continue this relationship.