This lot, the Russilandia, coming through our friends at LaREB, was fermented in sealed tanks for 72 hours, before drying slowly on raised beds for 14 days. The character unveiled is deep and rich. In this method the cherries are floated very thoroughly, leaving only the densest cherries in the highest quality lots. After being floated the cherries are placed in a sealed container and are fermented without oxygen for 72 hours. This puts the cherries into a perfect environment for the growth of lactobacillus, which use the sugars in the cherries to produce lactic acid. This lactic acid as well as various other esters, alcohols, and phenols produced by the lactobacillus and wild yeast that are present, are what add to the complex flavor profile of the coffee.