Our first incredibly delicious experiment by and with our coffee farmer friends Carlos & Jacob Montero from Costa Rica. Carlos is one of the most experienced coffee farmers in Tarrazú, the best and highest coffee-growing region in Costa Rica. Together with his very ambitious and adventurous son Jacob, Carlos develops what we believe to be the most interesting coffees in the region. Many customers and also us personally liked the extraordinary Semion Abay with its 72h Bag Fermentation". During the last harvest from Indonesia, this was a very successful coffee experiment by our long-standing green coffee supplier for Specialty Coffee - Nordic Approach from Norway. That's why we had the idea to start a similar experiment in close collaboration with our farmer friend and his superb sun-ripened Costa Rican coffee beans. Carlos and Jacob loved the idea and together we were very excited for the result, which exceeded all our expectations. Only the ripest and The best coffee cherries of the Catuai variety were picked at an altitude of almost 2000 meters and then rotated and turned over a period of 48 hours in plastic bags in the absence of oxygen at precisely defined time intervals.The subsequent drying phase on African drying racks in partial shade lasted almost two weeks until the optimum moisture content was reached.