Some customers think this coffee tastes like: cocoa and cooked tropic fruit. Mellow toffee and fresh berry flavors.

Grown by Mauricio A. Salaverria on Finca Himalaya, this honey processed coffee is dry fermented for 20 hours.

The use of black honey processing - where all mucilage is left on the cherry and drying time is increased - lends to the winey acidity and mild candy-like sweetness of the cherry.

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