Honduras Finca El Manzanal Honey is depulped 24 hours after harvesting before beginning a 21 to 30-day sun drying process on raised beds. Unlike washed coffees, the honey method is dried without washing off the sweet, sticky fruit fibers surrounding the beans to create differentiations in flavor. The parchment coffee is then raked and turned every hour for the first seven days, then three times a day until the 30th day. This precise process brings out the natural flavors of the coffee beans. Founded by Francisco “Chico” Hernandez Gil, the 51-acre Finca Integral El Manzanal farm is located in the village of Aldea La Majada in Santa Rosa de Copán. Finca Integral El Manzanal is a second generation, family owned and operated farm 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 Catimor, Catuai, Bourbon, and Mundo Novo. These coffee beans are expertly crafted into a delectable blend that highlights the natural cascara, peach, and melons flavors to create a delightful coffee.