Guji is a mountainous region, full of trees, with fertile soils and incredible biodiversity. All of this makes it a perfect place to grow coffee. In fact, although it is now grown in a more organized manner, coffee was already growing wild in the forests of Guji centuries ago. Today, many farms are committed to sustainable and fair production, with a strong commitment to the community. Guji farmers know what they are doing. They have inherited techniques and knowledge that are passed down from generation to generation, and they care for the land as a treasure. As for the anaerobic process of this coffee, after harvesting the ripest cherries, they are left to ferment for 72 to 96 hours in closed tanks, without any oxygen, sometimes even with a touch of pulp juice to add complexity. Next comes the drying process, which can last between 3 and 5 weeks - and up to 8 in some special lots - always on raised beds or patios, where everything is done with care and control to bring out the best in the beans. Now it's your turn to enjoy our recipe, we hope you like it as much as we do.