Cafe del Rey has been trying some artisanal small batch processes and we have a small amount of the season's best available with the designation 3N.  All coffee is fermented before roasting.  There are many different styles of fermentation.  The large coffee corporations require all coffee to use the fermentation method known as "lavado" (washed) as it is the mildest and least distinctive, making their coffee more consistent flavor wise despite coming from hundreds of thousands of different farms.  This batch was produced using an Aerobic Natural process and is often found in my french press.