This light roast comes from the Popayan region of Colombia. This light roast was Processed at the farm using a technique called honey processing. In this process the coffee is fermented in sealed bioreactors where the microbial environment can be controlled.  Once fermentation has been completed, the coffee drying process is started, skipping the washing stage to conserve water.   Drying is done in a controlled environment where temperature is kept in a range of 30 to 35 degrees and compressed air with a low relative humidity is circulated through the solar dryers to achieve slow and uniform drying.

Tasting notes are: Lemonade, peach, strawberry, sweetened black tea