This coffee hails from our oldest farmer friend, Selva Negra Estate in Nicaragua. When a coffee is honey-processed, the outer skin is removed but the pulp and mucilage is left intact. Typically, it's then dried for 3-5 days. Selva Negra pushed the limits by leaving it on drying beds for 14 days. The result is more body in the cup and an aroma of cherry and honey. We have been so impressed with this processing that it is now our year-round offering from Selva Negra.