This coffee from Sebastian Ramirez at Finca El Placer has gone through a special process. - Collection and classification of cherries ( 95% ripe and 5% semi-ripe). - Cherries are placed into tanks to go through an anaerobic fermentation for 100 hours with a constant temperature of 18 °C. CO2 is injected into the tanks. - Coffee is pulped and goes through a second anaerobic fermentation for 72 hours with CO2. - A lactic acid obtained from bacteria is added at this stage as well as a culture of bacteria from lemongrass trees from El placer. This culture is obtained by isolating certain bacteria that live in plants. - First drying phase in ‘Elda’ (drying structure) for approximately 20 days at a temperature of 40 C and humidity of 25%. - Second drying phase in a Parabolic drying polytunnel for approximately 5 days.