This lot is processed using a semi-washed (honey) method, where the coffee cherry is pulped but a layer of sticky mucilage is intentionally left on the parchment during drying.

After harvest, the cherries are rested intact for 24 hours, allowing the natural sugars to develop before pulping. Retaining this mucilage further enhances this lot's inherent sweetness. Drying takes place in Benancio’s solar dryer, where controlled conditions result in a cup that’s deliciously sweet and silky smooth.