Finca Las Buchanans, from La Paz, Honduras

This a traditional washed process lot. Cherries are hand‑picked at optimal ripeness and transported to the wet mill in plastic bags. After de-pulping, the coffee ferments in tanks for 10 to 12 hours to break down the mucilage. The beans are then washed three times with clean water to leave the parchment without any mucilage. Finally, the coffee is spread on raised beds, with careful monitoring, and sun‑dried for 12-16 days, depending on the weather.