Juicy mandarin and tangy raspberry! These peaberries pack a great fruit punch (no pun intended:) Add to this a gentle linger of warming spices like cinnamon and cardamon, you've got yourself a sangria in the form of coffee!   After the harvest, the coffee cherries are depulped on the same day. Wet fermented for about 48 hours in cement tanks, after which they are washed clean of mucilage through water channels. They are then put on raised beds to dry.   This lot consists of naturally mutated peaberries (one whole seed inside a fruit instead of the usual two halves) of heirloom varieties called Kilimanjaro and Luwiro that are Bourbon descendants. Harvests are done by hundreds of cooperative small farm holders and are taken into the mill and processing stations run by AMCOS (Agricultural Marketing Cooperative Society).