Honduras Finca El Manzanal Natural coffee beans are washed and sun dried on raised beds. Washing coffee cherries is a finely tuned, extensive process. The harvest is sorted depending on ripeness and a float test is conducted to ensure there are no defects in each coffee cherry. Within 8-12 hours of harvesting the fruit layers surrounding the coffee beans is removed, known as depulping, before going into a fermentation tank for up to 36 hours. This fermentation step helps soften any fruit fibers still attached to the bean, making them easier to remove during the washing process. Washing involves submerging the coffee beans in fresh water and agitating them until all fruit fibers are removed. The coffee beans are sorted again before being spread out on raised beds and sun dried. Founded by Francisco “Chico” Hernandez Gil, the 51-acre Finca Integral El Manzanal farm is in the La Majada region of Copan. Finca Integral El Manzanal is a second generation, family owned and operated farm which is currently run by Chico’s son, Jorge Hernandez. Over 20 acres of their farm are dedicated to expertly cultivating and processing coffee beans. The primary coffee variations cultivated here are the Catuai and Catimor coffee plants. These coffee beans are expertly crafted into a delectable blend that highlights the natural caramel, chocolate, strawberry, and floral flavors to create a delightful coffee that's both sweet and bright.