Finca El Coyote, from La Paz, Honduras

This lot is processed as a Natural. Only cherries at their peak yellow ripeness are hand‑picked. They are floated in clean water to remove defects, then placed in plastic bags and moved to the drying area. During the first four days, the cherries are spread in thin layers under the sun to quickly dehydrate the outer skin and stabilize microbial activity. The coffee is moved every 30 to 45 minutes during peak heat for uniform drying. After 4 to 5 days, the layers are thickened to slow the process. Total drying takes around 22 to 25 days, and once moisture reaches 12%, the coffee is stored in GrainPro bags for a minimum of 30-45 days to stabilize.