This lot underwent a marathon 900-hour extended fermentation. Utilizing Alternative (Alt) microbial starters—the cherries were kept in temperature-controlled anaerobic tanks to slow their metabolism to a crawl. This "Multi-Fermented" approach involves shifting the environment mid-process to develop layers of complexity that nature rarely achieves on its own. Finally, the coffee was dried as a Natural, allowing the sugars from the fruit to fully stain the parchment