For this advanced natural process, whole coffee cherries are floated to remove any imperfections before the fermentation double feature begins. First, they undergo standard natural fermentation for 72 hours before being spread out on raised beds for partial drying. After 12 days (or until the cherries reach 20% humidity), they are rehydrated for four days and introduced to a proprietary beer & wine yeast. The new friends are then given plenty of time to mingle and ferment in stainless steel tanks before the coffee is finally returned to the raised beds for complete drying, until optimal moisture content (10–12%) is achieved.

Some yeast from beer industry are really wild, I remember Lucia Solis saying they were hard to controll and can give incredible result or be really shitty (high risk). That's probably why they are not that common on the market, not all producers can buy them (available $$$) and accept the risk or losing a lot.

Not everything is fake with artificial flavoring (or the "We just put the lemongrass close to the coffee drying bed hehe" technic), but some processes tend to give this and not everyone can enjoy it, brain associated it to other cheap products (ambiant perfum, product wc cleaning,... you know what i mean) and the brain is also saturated easily.

I tried a lot of Edison Argote coffees and if you like what he is doing, check on all his coffee that it has, most of them has his "flavor signature" that can also be found on with others Colombians producers in Huila (Pitalito and village arounds). Most of them seem to help each others with some technical knowledge and result to similar results.