This coffee comes from La Esmeralda in Comayagua, Honduras. The area is known for its high altitude and volcanic soil, ideal for growing coffee. The team hand-picks the ripest cherries and places them in sealed barrels to ferment anaerobically for 19 hours. Afterward, they spread them on patios to dry in the sun. They're later moved to raised drying beds until they reach 16% moisture. The coffee is then stored for 20 days and returned to the drying beds until it reaches 11%. The cup starts with a strawberry Twizzlers-like aroma. In the cup, you get tons of sweetness with flavors that remind us of red fruit, marshmallows, and cacao.