The coffee was processed with a carbonic maceration technique. The cherries were placed in an air-tight tank, injected with CO2 (similar to the method used in wine) to kick-start a fermentation lasting 96 hours, then dried in cherry. The result is a cup of rich tropical fruit notes and a velvety texture that is often a hallmark of coffees processed in these ways. Get ready to have any preconceptions of Guatemalan coffee well and truly reframed.