From farmer Sislei Azevedo at the Curral Velho Estate, only 30 kilos of this coffee were produced. It represents the culmination of an experiment in controlled fermentation. Selective yeasts, natural in the coffee fermentation process, were applied in a carefully regulated environment to the highest quality cherries on the farm. Temperature and moisture were carefully monitored from start to finish. The result is a wildly complex, but smooth and winey coffee that develops as the cup cools.