This lot comes straight from the Mercedes hills in southern Honduras, near the borders of Guatemala and El Salvador. It is produced by CAFESMO, a cooperative of more than 280 smallholder farmers who joined forces with a shared commitment to diversity and quality.

Grown between 1,200 and 1,600 metres, this crop benefits from rich soils and a diverse microclimate that naturally shapes its character. Combining Pacas, Lempira, and Parainema varieties, these ideal growing conditions lay the groundwork for a highly expressive and perfectly balanced cup.

The processing here takes serious graft. After being delivered to the cooperative's own mill on the same day of picking, the cherries are density sorted and put through a controlled 10 to 12-hour fermentation. They are then patio dried for several days before being moved to raised beds. It is a demanding process that absolutely pays off, locking in bright citrus notes, ripe fruit sweetness, and a creamy body.