Finca El Zapote, from Santa Barbara, Honduras

Audilio begins his Washed process by harvesting ripe cherries and depulping them the same day. Using a neighbor’s wet mill, he ferments the parchment in plastic bags for 80 hours in a cool, shaded area. The coffee is then vigorously washed twice in concrete tanks, pre-dried on raised beds for one day with manual defect removal, and finished in a parabolic solar dryer for approximately 12 days, depending on the weather.