This lot from Manos Juntas is just that. A process forward coffee that underwent 5 days of anaerobic fermentation in large hermetic tanks. During this time nitrogen gas is introduced into the tanks to stimulate the yeast. Brix and pH  are consistently measured throughout the five days to determine when to stop the fermentation. The coffee is then cooled to stop the fermentation and kill the yeast and other microorganisms. 
Finally, the coffee is “aged” in tanks for 5 more days before it is dried for 45 more.
All of this processing produces a wild cup of coffee with pronounced notes of red wine acidity, candied cranberries and cinnamon.