Honduras - Finca El Coyote - Natural Process

Owned and operated by Selvin Lopez, the Finca El Coyote farm covers 7-hectares in the Guajiquiro region of La Paz, Honduras and produces roughly 11,000 kgs of coffee annually. 

La Paz is high in elevation with cooler temperatures, allowing the sugars naturally found in coffee cherries to develop and be processed by the plants as they ripen slower than lower grown trees at higher temperatures. 

Natural processed coffee bean are fully dried with the outer cherry intact before being husked, allowing for fermentation and sugar development. Natural processed coffees tend to have fruitier notes and a winey or boozy acidity with a high sweetness. 

Tasting notes: fragrant aroma, notes of milk chocolate and hazelnuts, delicate fruit-like acidity, refreshing frosty finish