The Caballero's Honduran Fields. Think raspeberries, cherries and nociatella.
About the coffee
This specific lot is a natural processed Catuaí. Drying natural coffees is very difficult in Marcala where it’s generally wet and windy during the drying season. For his natural lots, Moises is only picking the ripest cherry and drying them on covered raised beds. Initially the layer of cherry on the bed is very thin so the coffee can dry faster. As it dries, the layer is made thicker. But still drying can take up to 40 days depending on the temperatures.
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For more info on the differences in grind sizes, click here.
