The Lactic Fermented Naturals process involve a process where carefully selected coffee cherries are fermented in an anaerobic environment with Lactobacillus bacteria (LBC) for 60 hours. This controlled fermentation enhances the development of lactic acid, resulting in a coffee with a rich and creamy texture, balanced acidity, and complex flavor notes. This method highlights the intricate balance between fruitiness and smoothness in the final cup.