This Yellow Bourbon Catuai Anaerobic varietal begins the drying process by spending 48 hours in closed sacks in the shade. They are then taken to the patio and dried for 3 days, with a further three days in static boxes. Lastly, the beans rest for 15 days and are placed in the rotative dryers dry them one last time. This coffee boasts tasting notes of Concord Grape, Stewed Fruit, Boozy.