Origin: Honduras
Region: Musula, Marcala
Farm: Adolfo's
Varieties: Pacamara
Elevation: 1520 MASL
Process: Natural 120hr Dry Bag Fermentation
Notes: Aroma Cooked Fruit, Sugary Citrus, Smooth Sweetness , Dark Chocolate 
 
Process Notes:
The coffee was harvested by a team of 10 pickers in 3 passes which were collected for this lot. After being picked at optional ripeness with an average brix of 23*, the cherries were placed in closed bags where they fermented for 120hrs under shade. After this fermentation the coffee was dried on raised beds for 24 days down to 10.8%. The coffee then stabilized for 20 days on Bryan’s living room, before being moved to COMSA for milling & export.
The coffee was milled to a minimum screen size 16 and a maximum of 3 secondary defects.