This coffee was cultivated in Marcala, Honduras by the Comsa Organic Coop. It is a blend of Catuai, Caturra, Lempira, and Pacas varietals. It was processed naturally, which means it was sundried with berries intact. Fermenation took place, and the result is a colorful cup of coffee. We’ve roasted it to highlight its notes of tooty fruity, rich cacao, and lasting caramel finish.