About the Process:

This honey yeast processed coffee was fermented for 130 hours. The cherries are manually selected and partially fermented for 48 hours in a tank with lalcafe oro yeast. From there the cherries were de-pulped and returned to the tanks for an additional 82 hours, including all the juices from the first fermentation. After fermentation is done, the coffee is then dried in raised beds 

About the Producer:

For four generations, the Montenegro family has operated Finca La Labor on Guatemala City’s north side since it was purchased in the 1940s.  The 70-hectare farm has been met on 3 sides by the growing capital city, and its purpose has largely been converted to a kind of experimental coffee campus for the family. La Labor is considered to be one of the “lungs” of northern Guatemala City, being a source of biodiversity, oxygen, and carbon sequestration in the now very urban city outskirts.

What you'll find in the cup:

In the cup we taste wild cherries, merlot, 70% dark chocolate, hibiscus, heavy cream, cinnamon bread, and cashew butter.