Our long-time partners, Marysabel Caballero and Moisés Herrera of Finca El Puente, have built a legacy of experimentation and innovation. Since we first met them in 2005, their relentless pursuit of coffee perfection has continued to inspire us. Over the years, we've tasted countless lots from their farm, from rare varieties to experimental processing methods. Their latest experiment explores a practical way to coax more sweetness and fruit from an otherwise classic washed profile. For this lot, the coffee cherries were left overnight in sealed sacks to ferment before depulping, washing, and drying. The result is unmistakably Finca El Puente, but with a little more fruit character than we've come to expect. Look for notes of raspberry, plum, and chocolate. Pronunciation: FEEN-kah el PWEHN-teh

Our long-time partners, Marysabel Caballero and Moisés Herrera of Finca El Puente, have built a legacy of experimentation and innovation. Since we first met them in 2005, their relentless pursuit of coffee perfection has continued to inspire us. Over the years, we've tasted countless lots from their farm, from rare varieties to experimental processing methods. Their latest experiment explores a practical way to coax more sweetness and fruit from an otherwise classic washed profile. For this lot, the coffee cherries were left overnight in sealed sacks to ferment before depulping, washing, and drying. The result is unmistakably Finca El Puente, but with a little more fruit character than we've come to expect. Look for notes of raspberry, plum, and chocolate. Pronunciation: FEEN-kah el PWEHN-teh