Sumatra Lychee Fruit Ferment

I'm going to leave this below as I think even though it's not "anaerobic"  but this is the same page as it was. I'm lazy. It's because  it was it's the same place and wet hulled again just not a robic. That makes a difference. I think the lychee is strong enough on its own without adding funky and then the wet hulled on top. Everything I wrote sort of stands and you can say hey, jamie said he wont buy this but did, lolololol. Yolo. My understanding is why not robic it and it comes down to it tastes better and I agree. it's more approachable. This coffee is weird and probably the only wet hulled coffee we'll ever carry. I'm not even going to explain the process because I gotta get to bed and cuh, i'm tired.  To me this coffee personifies how advancing the processing of coffee in different non-traditional ways can add something to a coffee that maybe otherwise isn't so great which can be a bad thing if we're selling a $25 fruit ferment with a booty coffee carried by strawberries. It's a