This is the first experimental coffee we are roasting up from the fresh harvest. Most of you are familiar with the process we use to conduct the fermentation experiments in Guatemala, but this year we took a different approach to the pulping method! For this experiment we utilized Tropical IPA yeast in the fermentation tank to manipulate the environment for the freshly pulped Catuai. These malleable, porous beans spend time soaking in the esters and acids produced by the yeast, impacting the flavor profile of the finished cup. Notes: apricot, orange zest and baking spice.