This is an honey-processed, anaerobically fermented lot entirely comprised of select Parainema harvests from Belarmino Contreras’s farm, “Genesis.” After picking, cherries are fermented in sealed barrels for 72 hours, before being partially de-pulped and laid out in a solar dryer. During drying, the coffee is hand-sorted to remove defects.

Belarmino is a second-generation coffee producer; he grew up helping his father, and by 20 he was overseeing some of his farms. At 30, he set out on his own. His brother taught him about the preparation of micro-lots for the specialty market on his property outside the village of Las Flores. He has been continually working to improve processes and quality for nearly a decade.   This coffee is super sweet with strong grapefruit acidity and a creamy body.