The name Giulietta was given to the Anaerobic Fermentation lot. It had a 72 hour fermentation. This is Abana's first time producing this lot. It has incredible flavor boasting clean florals, a balanced acidity, and lactic silky mouthfeel that is common in Anaerobic coffees.
Following the cherry: The coffee was picked, hand sorted, floated, and then put into a cement tank and filled with water. it was then covered with plastic. It then fermented for 3 days and processed just like the Anderacha wet processeed lot.
This is very similar to what was done for lot 261 from Brazil. You can see that video here for reference. Note, this video is from a different origin