A unique, experimental lot from the Uraga Yabitu washing station, processed with the semi-dry (a.k.a. honey) method. Once the cherries have been pulped into the fermentation tanks, black cardamom is added along with the removed pulp. This mixture is left to ferment for 72 hours and then dried on raised beds followed by hand- and machine-sorting to reach a high level of uniformity. The added cardamom gives a hint of spiciness to the cup.