This is such a great example of how processing can make a coffee taste fun! Sipping on this nitro processed caturra is like letting a watermelon hard candy melt on your tongue. When hot, you will experience a super sweet candy presentation that is watermelon forward and when cooled a tropical acidity starts to appear. The candy-like flavor notes and fruit acidity also has a nice finish with a long lingering of sweetness. You can really taste the quality of processing here where the inherent flavors are boosted without any sort of harshness. Even when fully cooled the components of the coffee are well tied together and the coffee becomes even sweeter! 

From Black & White on Processing:

This unique adaptation of anaerobic processing was created by Julio Quinceno himself, and it capitalizes on something called embryonic stress to produce some really unique and exciting flavor profiles! Picking a coffee cherry kickstarts a metabolic process inside the seed as it prepares for germination, and Julio and his team wanted to take advantage of this increased cellular activity (and therefore increased temperature) during the fermentation process. So, right after being picked, the coffee cherries are placed in bags for 10-12 hours to quickly increase their internal temperature before being cooled in a water tank at 8-10 degrees Celsius. Next, the coffee is depulped and the mucilage collected, being placed in plastic barrels for an additional 10-12 hours to allow for oxidation. Finally, the whole batch heads to a sealed bioreactor, where it ferments for 4-6 days alongside added starter cultures and an injection of nitrogen. Finally, the coffee is removed to drying beds to sun-dry in thin layers for 15-20 days, until optimal moisture content is achieved.