This coffee is from Honduras, specifically from the Delicias region in El Paraíso. It is produced by Danilo Sanchez at Los Cedro farm, at an elevation of 1350-1500 meters. The coffee is a Parainema variety processed using anaerobic natural method, where cherries undergo 50-hour anaerobic fermentation before drying in sunlight for 20-25 days. The result is a fruity and saturated cup with ripe dark berries, candied lemon, and slightly boozy notes with a tropical lingering aftertaste.
