Produced by Henry Bonilla and his wife, this coffee has been selectively harvested. Only cherries that are the same ripeness are picked then exposed to a dry anaerobic fermentation for 25 hours, before sun drying on patios to the perfect moisture level. These beans are then shipped to market as fresh as possible, ensuring they are packed full of flavour. This micro lot is 100% Caturra, this varietal is natural mutation of Red Bourbon, originating in Brazil. We were luck enough to score 60kg out of the few hundred kilos produced.