Marian and Lim call this processing carbonic washed.
After depulping the coffee cherry, the coffee is placed into sealed bags for an 80-hour dry fermentation without adding any water. As fermentation progresses, internal pressure builds and creates a low-oxygen, CO₂-rich environment that slows down microbial activity, giving them greater control and consistency over the final profile. By keeping the process completely dry, they prevent delicate sugars and aromatic compounds from getting diluted in water. This extended fermentation encourages deeper sugar development and a rounder, more syrupy mouthfeel while keeping the flavor profile crisp and transparent with a balanced acidity and pronounced sweetness.