COFFEE SCORE: 87
This honey processed lot comes from a combination of farms from the Cabañas and Chinacla regions in La Paz, Honduras. The varietals' blend, which includes Parainema, Caturra, Catuai, and Bourbon, gives this lot uniformity and consistency in its flavor.
The coffee is harvested at its optimal maturation point; later, it receives a controlled fermentation process in cherry which can vary from 12 to 16 hours, depending on the temperature and weather. After pulping, the coffee is transferred to the drying area, where it's kept for a period of 12 to 20 days, depending on the temperature, until reaching 10% humidity.