This month's cupping table standout by producer Edinson Argote, this sidra lot undergoes Anaerobic Washed Thermal Shock. Coffees are fermented in a sealed, oxygen-free environment, then finished with a hot-then-cold water wash that locks developed flavors deep into the bean. The payoff? A clear and vivid cup that opens with tea-like elderflower, juicy lychee, and a bright pomelo finish. The sweetness just doesn't quit.