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Six producers, living on the mountainous border between Nicaragua and Honduras, combine their eﬀorts in this coﬀee, La Roca. This year brought very fruitful harvests, and we got to witness many new infrastructure projects like drying beds being used for their ﬁrst time. The coﬀees are picked by hand on steep terrain located in some of the highest mountains in Nicaragua. Processing is done on the individual farms, with each producer responsible for the quality of their contribution. This particular oﬀering showcases the sweetness we love from Nicaraguan coﬀees, balanced with the shining acidity we love from high-grown, carefully processed cherries. Look for a shining lemon balm-like acidity with a rich red fruit sweetness and a velvety angel food cake-like ﬁnish.HARVESTED: Spring 2018