This coffee is from Honduras, specifically from Delicias in the El Paraíso region. Produced by Los Cedro at 1350-1500 meters above sea level. The variety is Parainema, processed using an anaerobic washed method. Cherries undergo a 50-hour anaerobic fermentation in sealed plastic bags, followed by de-pulping and a 38-hour dry fermentation. The coffee then dries for 20 to 25 days under sunlight with a plastic cover to regulate temperature. The flavor profile features floral and syrupy notes tasting like chamomile, sweet lime, and macadamia, with lingering ripe pear in the aftertaste. Roasted for espresso.
