This coffee is made up from small farms around Intibuca and Comayagua in Honduras.
All the farms have their own processing methods, but for this Honey lot, the cherries undergo an initial anaerobic fermentation for about 40 hours after harvest. They are then
de-pulped and experience another phase of dry fermentation with the mucilage.
Finally, the beans are dried on shaded African beds or in solar dryers for 25 to 30 days.
This coffee has nice sweetness and slight florals: a classic honey processed profile.
Light roasted, grown at 1500-1750m above sea level.
340g, 2 lb, or 5 lb. Grinding available for 340g bags only.
