Finca Las Moras in Guajiquiro, Honduras

For the Pacamara Washed lot, cherries are hand-picked, de-pulped on the same day and left to ferment in concrete tanks for 10 to 12 hours. The wet parchment is then washed and laid in thin layers to dry on raised beds, with constant movement every 30 to 40 minutes to ensure uniform drying – Usually taking up to 14 days, depending on the weather.

For the Natural lot, cherries are harvested at their ripest and dry-fermented for 48 hours. They are then laid to sun-dry on raised beds (sarán) for 15–18 days with constant movement.

For the Parainema Natural lot, cherries are hand-picked and placed in bags to initiate a spontaneous anaerobic environment for up to 12 hours. Then, cherries are spread in thin layers on raised beds (sarán) to dry, and moved every 20 to 30 minutes to ensure an even drying; after day four, layers are thickened and movement is spaced to hourly. Each night, the coffee is covered to protect from moisture. Total drying takes 15 to 22 days, depending on the weather.

For the Honey lot, cherries are de-pulped and immediately laid to sun-dry for 9-12 days, with constant movement to ensure an even drying.