This coffee was produced by Marco Fidel López, on his small farm Los Guayacanes with his family where freshly picked coffee cherries first spend up to two days “pre-fermenting” in sacks, away from the sun, in Buesaco’s cool climate. Cherries are then depulped and placed into a fermentation tank for 48 more hours, then washed using cold, fresh water from surrounding streams. The result is a beautifully balanced coffee with a distinct stone fruit sweetness.