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'

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'