This Halloween coffee shows off the handiwork of Andrea Costa (Brasil) and Helena Salazar (Colombia). The 50:50 blend comprises of Costa's Natural Brasilian coffee and Helena's experimental sweet nectarine fermentation processed coffee. Helena’s ‘NECTARINE FERMENTATION’: This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dried nectarines were added. The coffee cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.